Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 162.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
1cancondensed tomato soup, (10½ oz / 298 g), Shortcut
¼cupsugar
½cupvinegar
¼cupvegetable oil
1teaspoonSeasoning Option
1teaspoonWorcestershire sauce
Vegetable 1 Option
Vegetable 2 Option
OPTIONS
Seasoning - Use 1 Item
prepared yellow mustard
dry mustard
prepared horseradish
chili powder
Vegetable 1 - Use 1 Item
1cupcelery, sliced
1medium onion, sliced
½cupred radishes, sliced
½cupspring onion, sliced
Vegetable 2 - Use 1 Item
1cupfresh snow pea pods, sliced in half crosswise, cooked, drained
1green bell pepper, cut into strips
1cupcut green beans, fresh or frozen, cooked, drained
1medium cucumber, sliced in half lengthwise, then sliced
Instructions
Cut the carrots into 2 inch long pieces and cut each piece into ¼ inch sticks.
In a 4 quart saucepan, add about 2 inches of water and place on medium heat and bring to a boil. Add the carrots and cook until tender. Drain and let cool a little.
In a large mixing bowl, add the soup, sugar, vinegar, oil, Seasoning Option, and Worcestershire sauce. Mix together.
Add the carrots, Vegetable 1 and Vegetable 2 Options, toss to coat the vegetables. Cover and place in the fridge for at least 4 hours.