Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Bags; (16 ounces each) small frozen carrots |
1 medium | Onion; chopped |
1 medium | Green bell pepper; chopped |
1 can | (103/4 ounces) tomato soup; undiluted |
½ cup | Vegetable oil |
1 cup | Sugar |
¾ cup | White vinegar |
1 teaspoon | Prepared yellow mustard |
1 teaspoon | Worcestershire sauce |
1 teaspoon | Salt |
1 teaspoon | Pepper |
Here is one for the vegetarians on the list: Gerri Schroeder, owner, sent the recipe.
Cook carrots until tender, and drain, as directed on package; set aside.
Combine and heat remaining ingredients until sugar is melted, about 5 minutes. Pour over drained carrots. Chill at least 2 hours. Makes about 12 servings.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@... on Jan 29, 1998