Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Raw carrots |
1 medium | Onion slice thin |
1 \N | Green pepper or mushrooms or cauliflower or broc. |
1 can | Tomato soup |
½ cup | Oil |
1 cup | Sugar |
¾ cup | Vinegar |
1 tablespoon | Mustard |
1 tablespoon | Worchestershire sauce |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
Wash and peel and slice carrots. Cook until tender Drain Combine rest of ingredients in a bowl Stir in carrots and onions and veg. Cover tightly Place in frig. over night. If using mushrooms, put in the next day Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@... on Jul 17, 1997