Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Carrots |
1 can | Tomato soup |
1 medium | Onion; chopped |
½ \N | Green bell pepper; chopped |
¾ cup | Vinegar |
½ cup | Oil |
1 teaspoon | Worcestershire sauce |
1 teaspoon | Prepared mustard |
1 cup | Sugar |
\N \N | Salt & pepper |
Peel, slice & cook carrots in salt water. In another pan, heat tomato soup with onion & remaining ingredients. Cool & drain carrots. Pour mixture over carrots.
NANCY JOHNSON
MAGNOLIA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .