The rhyme that goes “something old, something new, something borrowed, something blue, and a silver sixpence in her shoe” has sent many a bride down the aisle. A sixpence is hard to come by these days, so many brides in these parts use a copper penny from the year they were born to help ensure a prosperous marriage, good luck, and protection against want. A few have a trinket for their charm bracelet made after the honeymoon. Cutting carrots into rounds and marinating them in the dressing gives them a burnished look like copper pennies. It’s nice to serve this at engagement parties celebrating a bride-elect.

　　

Ingredients

serves 10

　　2 pounds carrots, sliced

　　1 cup sliced celery

　　2 onions, thinly sliced

　　1 green bell pepper, thinly sliced

　　1 (10-ounce) can tomato soup

　　2/3 cup sugar

　　2/3 cup cider vinegar

　　1/2 cup vegetable oil

　　1 teaspoon Worcestershire sauce

　　1 teaspoon Dijon mustard

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

In a large pot, cook the carrots in boiling salted water until tender, about 5 minutes; do not overcook. Drain well.

　　

Step 2

In a large bowl, combine the carrots, celery, onions, and bell pepper.

　　

Step 3

Combine the soup, sugar, vinegar, oil, Worcestershire, mustard, salt, and pepper in a pot. Heat over high heat until just boiling. Pour the hot mixture over the vegetables and stir to combine. Refrigerate for 12 hours before serving.

　　A Southerly Course