| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Carrots, Side dishes, Onions, Peppers, Tried |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots — peeled and |
|
|
Sliced |
| 10 |
oz |
Can tomato soup |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Wine vinegar |
| 1/4 |
c |
Oil |
| 1 |
ts |
Prepared mustard |
| 1 |
lg |
Onion — diced |
| 1 |
md |
Green pepper — diced |
| 4 |
|
Stalks celery — diced |
|
|
Salt and pepper — to taste |
INSTRUCTIONS
From: Bobb1744@aol.com
Date: Fri, 17 May 1996 20:55:54 -0400
Cook carrots in boiling water just until tender. Drain and set aside.
Combine soup, sugar, vinegar, oil, mustard, onion, green pepper and celery.
Season to taste with salt and pepper. Heat and stir to boiling. Reduce heat
and simmer for 10 minutes. Pour over drained carrots.
Recipe By : Dear S.O.S., The Los Angeles Times/Bob b1744
Posted to Master Cook Recipes List, Digest #90
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