Day 1: Away we go

We're on our way. We're shooting for Toledo which means we'll have about 300 miles in and 1500 to go to get to Hungry Horse, MT.

We actually made it almost to the Illinois border. Went through a lot of rain. Stopped at the Smith's Family Restaurant and had Carrot Coin Salad. I asked for the recipe but they told me it was a secret. Found it on the Internet though. It would be a nice salad for summer get togethers.

Here's the recipe I found:


CARROT COIN SALAD
2 lb. carrots, sliced
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. celery seed
Salt and pepper to taste
1 med. red onion, sliced in rings
1 green pepper, chopped coarsely
Cook carrots in water until tender, but firm. Boil soup, sugar, vinegar, salad oil, Worcestershire sauce, mustard, celery seed, salt and pepper for 15 minutes or until sauce thickens. Make layers of carrots with onion, green pepper. Pour sauce over each layer and chill for several hours. Can be refrigerated for several days.