3 cups diced cooked carrot
3 tbspns. chopped onion
1 cup chopped walnuts
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
1 tbspn. chopped parsley
Method: Mix together carrots, onions, walnuts and celery. Combine mayonnaise and sour cream and when completely blended fold in mixed vegetables. Refrigerate 2 hours and serve with parsley sprinkled on top.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.56.
3 tbspns. chopped onion
1 cup chopped walnuts
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
1 tbspn. chopped parsley
Method: Mix together carrots, onions, walnuts and celery. Combine mayonnaise and sour cream and when completely blended fold in mixed vegetables. Refrigerate 2 hours and serve with parsley sprinkled on top.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.56.
