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18 whole carrots, sliced 1 teaspoon sugar 2 green peppers, sliced 1 large onion, sliced 1 can tomato soup 1/2 cup vegetable oil 3/4 cup vinegar 1/2 cup sugar 1/2 cup light brown sugar 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce Salt and pepper to taste Boil carrots 5 minutes with 1 teaspoon sugar. Drain and cool. Alternate layers of carrots, green peppers, and onions. Blend remaining ingredients and cook in saucepan until heated. Pour over vegetables. Refrigerate at least 24 hours. Yield: 6 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. |