Sweet & sour carrots

Yield: 1 Servings

Measure Ingredient
2 pounds Carrots;sliced
1 Green pepper;diced
1 Onion;diced
1 can Tomato soup
½ cup Oil
1 cup Sugar
¾ cup Vinegar
1 teaspoon Prepared mustard
1 teaspoon Worcestershire sauce

Cook carrots until crispy tender. Drain off water. Toss with pepper and onion and set aside. In saucepan, combine tomato soup, oil, sugar, vinegar, mustard and Worcestershire. Heat until boiling.

Pour over carrots, pepper and onion and stir. Refrigerate at least 1 day.

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