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carrots onions cream of tomato soup mustard Worcestershire sauce bell pepper sugar vinegar salad oil
Viewed: 10 - Published at: 9 years agoIngredients
- 1 lb. carrots
- 3 medium onions, sliced in fine rings
- 1 can cream of tomato soup
- 1 Tbsp. prepared mustard
- 1 tsp. Worcestershire sauce
- 1 medium bell pepper
- 3/4 c. sugar
- 3/4 c. vinegar
- 1/2 c. salad oil
Method
- Cook peeled, sliced carrots for 10 minutes. Place cooked carrots in large dish with peppers and onions in layers. Sprinkle each layer with salt and pepper. Mix other ingredients and pour over vegetable mixture. (DO NOT STIR.) Cover lightly and place in refrigerator. Let stand at least 12 hours before serving.
