• 1/4-cup celery (chopped)
• 2 lbs. carrots
  (cut into round 1/4 inch slices)
• 1/2-cup onions (chopped)
• 1/4-cup bell pepper (chopped)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1/2 cup white wine vinegar
  

• 1/4-cup sugar
• 1/4-cup vegetable oil
• 11 ounce condensed tomato soup
• 1 tablespoon WUN-DOE-MUS
• 1/2-teaspoon chervil
• 1/2-teaspoon marjoram
• 1/2-teaspoon sweet basil
• 1/2-teaspoon celery seed

PREPARATION:

Peel and slice carrots into 1/4 inch round slices (or smaller). Chop celery and add to the carrots. Steam carrots and celery for 20 minutes or cook in boiling water for 10 minutes. Chill the carrots and celery in the refrigerator for 15 minutes. Chop bell pepper and onions, and then add to carrots and celery. In a separate bowl mix the Worcestershire sauce, Tabasco sauce, white wine vinegar, sugar, vegetable oil, condensed tomato soup, WUN-DOE-MUS, chervil, marjoram, sweet basil and celery seed. Mix all of the ingredients well. Cover and marinate in the refrigerator over night.

NOTE: CREOLE CARROTS can be served as the salad course of a meal and makes an excellent dish for a picnic.

Submitted by: Freddie Lott