Marinated carrots

Yield: 8 servings

Measure Ingredient
2 pounds Bag of carrots
1 each Onion
1 each Bell pepper
1 cup Sugar
¾ cup Vinegar
1 can Tomatoe soup
½ cup Crisco oil
1 teaspoon Worcheshire sauce

Boil carrots in salt water until done. Marinate overnight.

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