| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | 1 | Servings | |
INGREDIENTS
| 2 | Bags; (16 ounces each) small frozen carrots | |
| 1 | md | Onion; chopped |
| 1 | md | Green bell pepper; chopped |
| 1 | cn | (103/4 ounces) tomato soup; undiluted |
| 1/2 | c | Vegetable oil |
| 1 | c | Sugar |
| 3/4 | c | White vinegar |
| 1 | ts | Prepared yellow mustard |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Salt |
| 1 | ts | Pepper |
INSTRUCTIONS
Here is one for the vegetarians on the list: Gerri Schroeder, owner, sent the recipe. Cook carrots until tender, and drain, as directed on package; set aside. Combine and heat remaining ingredients until sugar is melted, about 5 minutes. Pour over drained carrots. Chill at least 2 hours. Makes about 12 servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998
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