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carrots green pepper onion tomato soup sugar vinegar vegetable oil mustard salt Worcestershire sauce
Viewed: 44 - Published at: 9 years agoIngredients
- 3 lb. carrots, sliced
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 1 (10 oz.) can tomato soup (undiluted)
- 1 c. sugar
- 1/2 c. vinegar
- 1/2 c. vegetable oil
- 1 tsp. prepared mustard
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
Method
- Boil carrots for about 5 minutes and drain well.
- Mix remaining ingredients together and pour over carrots.
- Cover and refrigerate at least 12 hours, turning bowl upside down and shaking to distribute marinade.