|
|
|
2 lb. baby carrots, cut in circles 1/2 c. sliced diced green pepper 1/2 c. chopped onions celery (if desired) 1 can tomato soup 1 c. sugar 1/2 c. oil 3/4 c. cider vinegar 1 tsp. mustard (not dry) 1 tsp. Worcestershire sauce 1/2 tsp. each salt and pepper Heat and bring to a boil the tomato soup, sugar, oil, cider vinegar, mustard, Worcestershire sauce and salt and pepper. When cool, pour over carrots and marinate. May be kept in jars in refrigerator for a week. Yields 10 to 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |