Marinated Baby Carrot Salad

2 pounds baby carrots or regular carrots sliced
1 (10.75 ounce) can condensed tomato soup
1/4 cup white sugar
1/2 cup white vinegar
1/4 cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon to 1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped green onion
1 green bell pepper, seeded and cut into strips or chopped


Directions:

Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes if sliced or 5 to 10 minutes if you use baby carrots. Drain and set aside in a bowl.

In a small pot, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce and bring to a simmer for 1 minute. Add marinade to carrots. Mix in celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate. You can marinade these up to 3 days before serving.

Corn Pudding with Cheddar and Chives

2 eggs
1 (16-ounce) can creamed corn
1 (16-ounce can) whole kernel corn, drained
½ cup (1stick) butter, melted
1 cup (8-ounces) sour cream
1 (8 ½ ounce) package corn muffin mix
1 ½ cups grated mild cheddar cheese
¼ cup finely chopped fresh chives, Salt and pepper

Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking dish.

In a large mixing bowl, beat the eggs, then add corns, butter and sour cream and mix thoroughly. Fold in the corn muffin mix, cheese and chopped chives. Add a pinch of salt and a few grinds of black pepper and mix completely.

Scrape the mixture into the prepared pan and smooth the top.

Bake for 30 – 35 minutes until puffed and golden and firm in the center.

Serve immediately,

Serves 8 – 10