Yield: 1 Servings
|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|
|¾ cup||White vinegar|
|1 teaspoon||Prepared yellow mustard|
|1 teaspoon||Worcestershire sauce|
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