Party Carrots get flavorful treatment

From the Journal Sentinel

Esther Wiley, Greenfield, and Larry A. Bremer, via e-mail, requested the recipe for party carrots from Walker's Maple Grove, 3555 S. 13th St.

Julie Mather, banquet director, sent the recipe.

Walker's Maple Grove Party Carrots

2 bags (16 ounces each) frozen baby carrots or sliced carrots
1 medium onion, chopped
1 medium green bell pepper, chopped
1 can (10 3/4 ounces) tomato soup (undiluted)
1/2 cup vegetable oil
1 cup sugar
3/4 cups white vinegar
1 teaspoon prepared yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper

Cook carrots until tender, and drain, as directed on package; set aside.

Combine and heat remaining ingredients until sugar is melted, about 5 minutes. Pour over drained carrots. Chill at least 2 hours. Makes about 12 servings.

Note: Fresh baby carrots also could be cooked until tender and used in this recipe.

Doreen M. Hornig, Slinger, requested the recipe for a vinaigrette dressing served at the Copper Queen Hotel in Bisbee, Ariz.

She wrote: "We had a vinaigrette dressing that was so refreshing. We asked the waitress and she said it had grapefruit juice and a touch of orange in it. It was served over a leafy salad. I'm wondering if the chef would reveal the recipe."

Brian Hope, executive chef, sent the recipe.

Copper Queen Citrus Vinaigrette

2 tablespoons orange juice
1/4 cup lime juice
1/4 cup grapefruit juice
2 tablespoons white wine vinegar
2 shallots, chopped
1 cup olive oil
1/2 teaspoon coarse salt
1 teaspoon freshly cracked pepper

Using a blender or food processor with a steel blade, puree juices, wine vinegar and shallots. Slowly add oil. Add seasonings and adjust to taste, if needed. Refrigerate. Makes about 1 3/4 cups, 7 to 10 servings.