1 cup vegetable oil
1 large yellow carrots, cut in 2 inch pieces
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
3 cups milk
1 cup shredded carrots
1 cup frozen whole peeled tomatoes
1 cup Italian-style salad dressing
1/2 cup finely chopped celery
1/4 cup white wine vinegar
salt and pepper to taste
1 pinch ground cayenne pepper
1 (12 fluid ounce) can or bottle beer
1 (6 ounce) can or bottle French-fried onions
Heat oven to 350 degrees F. Remove carrots from freezer. Spread flour all over carrots. Leave carrots in freezer for 1 hour.
Mix milk, flour, salt and pepper all at once in a small saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens. Remove from heat and stir in milk and flour mixture. Then stir in salt, pepper and remaining 1 teaspoon of flour mixture. Stir in milk mixture, and cook until mixture becomes thick enough to coat the back of a metal spoon. Stir in celery, wine vinegar and salt and pepper to taste. Bring just to a boil, then reduce heat and simmer 1 hour. Stir in onion, and chill for several hours before serving.