|Source: Mildred Smith (1976)|
|Prep time: 30 minutes||Cooking time: 20 minutes||Total time: 50 minutes|
Scrape carrots. Cook whole 20 minutes. Drain and cool. Cut in crosswise slices. Cover with mixture of other ingredients. Cover and refrigerate at least 12 hours prior to serving. Serves at least 10 to 12 people. Keeps well for several days.