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Categories:
carrots onion bell pepper water chestnuts tomato soup oil sugar vinegar mustard Worcestershire sauce salt pepper
Viewed: 8 - Published at: 5 years agoIngredients
- 1 lb. carrots, sliced
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 (8 oz.) can water chestnuts, sliced
- 1 can tomato soup
- 1 c. oil
- 1 c. sugar
- 3/4 c. vinegar
- 1 Tbsp. mustard
- 1 Tbsp. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. pepper
Method
- Cook carrots in boiling water to cover in large saucepan until tender-crisp, stirring occasionally; drain.
- Place in large bowl. Cool.
- Add onion, green pepper and sliced water chestnuts; mix well.
- Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and black pepper in saucepan; mix well.
- Bring just to the boiling point, stirring constantly.
- Pour over vegetables. Marinate, covered, in refrigerator for 12 hours or longer.
- Drain before serving.
- Makes 6 servings.
