| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | lb | Raw carrots |
| 1 | md | Onion slice thin |
| 1 | Green pepper or mushrooms or cauliflower or broc. | |
| 1 | cn | Tomato soup |
| 1/2 | c | Oil |
| 1 | c | Sugar |
| 3/4 | c | Vinegar |
| 1 | tb | Mustard |
| 1 | tb | Worchestershire sauce |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Wash and peel and slice carrots. Cook until tender Drain Combine rest of ingredients in a bowl Stir in carrots and onions and veg. Cover tightly Place in frig. over night. If using mushrooms, put in the next day Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Jul 17, 1997
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