Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Fresh Carrots -- sliced |
½ cup | Green Onion -- diced |
1 \N | Green Pepper -- thinly sliced |
1 can | Tomato Soup (10 1/2 Oz) |
1 teaspoon | Worcestershire Sauce |
½ cup | Sugar |
½ cup | Oil |
1 teaspoon | Prepared Mustard |
½ cup | Vinegar |
Combine carrots, onion and green peppers. Mix together the tomato soup, sugar, mustard, oil, vinegar, and Worcestershire sauce. Pour over carrot mixture. Toss lightly. Refrigerate overnight or longer.
Drain before serving. Makes 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-04-95 (22:58) (159) Fido: Cooking