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60+ Minutes |
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Cooked by: Chef / Last Modified: 6/28/2008 / Base: Vegetables / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
2 Pound(s) Carrots;sliced
1 Green pepper;diced
1 Onion;diced
1 Can(s) Tomato soup
1/2 Cup(s) Oil
1 Cup(s) Sugar
3/4 Cup(s) Vinegar
1 Teaspoon(s) Prepared mustard
1 Teaspoon(s) Worcestershire sauce |
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