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MARINATED CARROTS 2 lb. carrots, peeled and sliced into coins 1 medium onion, chopped 1 medium green pepper, sliced into rings 1/2 c. vegetable oil 1/4 c. vinegar 1 tsp. Worcestershire sauce 1 can cream of tomato soup 1 c. sugar 1 tsp. prepared mustard 1 tsp. salt 1/2 tsp. black pepper Cook carrots 3 to 4 minutes in boiling water; they should not be soft, but just crunchy. Drain and combine with onion and green pepper in a glass dish. Make a marinade by stirring together the remaining ingredients and pour over vegetables. Let stand overnight in refrigerator. Serve cold. Serves 8 to 10. Keeps 2 to 3 weeks in refrigerator. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |