Fourth of July is upon us. Friends, family and FEASTING! Bring on the potluck!
Have you ever wondered where the term potluck came from? It seems a strange name a meal where people gather and food is shared. The orginal term, a pot of luck, was used to descibe what would be served to an unexpected or an uninvited guest. You got what you got.
I am so glad that down through the ages, the word has taken on a new meaning. Now it has become a way of offering hospitality away from home. No longer a ‘you get what you’ get meal. Extraordinary recipes are carried in covered dishes to gatherings. There may even be a bit of friendly completion going on amongst the cooks. Yumminess abounds. I think LUCK does come to mind when sampling the best my friends’ kitchens have to offer.
As I considered what I might bring to the TWO potlucks I have been invited to (lucky me), I was reminded of a Marinated Carrot Salad that was at every gathering when I was a kid. So, I stirred some up this week to see if it was as good as I remember. It was and it will be coming to the gatherings with me. I can’t wait to see what else shows up. Between my friends and I, a delectable feast is sure to happen.
“We all eat, and it would be a sad waste of opportunity to eat badly.”
There are many recipes out there for this salad. I go for a very easy combination that has a great taste.
Marinated Carrot Salad
- 2 pounds carrots, peeled and sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1 can tomato soup
- 1/2 vegetable oil
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- salt and pepper to taste
- Steam sliced carrots to a crisp tender.
- In bowl whisk together soup, oil, vinegar, sugar, salt and pepper.
- Add steamed carrots, bell pepper and onion.
- Cover and chill for several hours.
Enjoy! So tell me, what are you taking to your gathering?