Here is the Carrot Recipe for the salad Lou prepared for the 1997 Widrig Family Picnic:
1 & 1/2 pounds of cleaned carrots (about 8). Cook in boiling salted water
covered for 5 minutes. Drain and cool, then slice.
1 med red onion sliced into rings and then cut into quarters
1 green pepper sliced into rings and then cut into quarters
1/4 cup white wine vinegar
3 tbl sp each of sugar and oil
1 tbl sp Ketchup (Hunt's of course!)
1/2 tsp each seasoned salt, celery seed
1/2 tsp each Worcestershire and Dijon mustard
Pour over carrot mixture. Chill at least 4 hours or overnite - stir several
times. 4-6 Servings. This keeps well. An electric slicer works well for the
peper and onion.
Submitted 8/19/1977