|
Marinated Carrots
5 cup sliced carrots
1 large onion
1 bell pepper
Cook carrots
until tender. Drain and cool.
1 can tomato soup
1/2 cup oil
1 cup sugar
3/4 cup vinegar
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon mustard
Mix and
pour over carrots. Let stand at least 12 hours before serving. Will
keep 2 weeks. Garnish with onions and bell pepper.
|
