Carrots for a Crowd

Thanksgiving is a time to think about the blessings that the Lord has given to you in the past year. However, you cannot exactly describe the holiday as a time of quiet, personal reflection. Rarely, have we ever escaped an invitation to a large gathering whether it be with family or friends, and this year, even in another country on another continent, is no exception. 

Monday afternoon, we plan to head to Shawna’s house for Thanksgiving dinner.  My assignment is to bring a "salad".  The recipe that she sent is as follows:

1 cup sugar
½ cup vinegar
1 can undiluted tomato soup*
¼ cup oil
1 t Worcestershire sauce
Salt and pepper
 
Mix all this together and cook until well blended and thickened. *(Rather than go looking for canned tomato soup, we buy a package of powdered soup, usually available at any grocery store, and make a thick white sauce to put it in using the following proportions: 3T margarine, 3T flour, 1 c water….plus the tomato soup powder.)
 
Pour the sauce over the following, cover and marinate in the refrigerator overnight, or longer:
 
5 cups of cooked, sliced carrots
1  large onion, sliced
1 medium green pepper, diced
 
I’m thinking we’d probably need a double recipe for the 17 of us.

 

That’s a lot of carrots!

 

 

 

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