| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Carrots, Casseroles |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots |
| 1 |
cn |
Tomato soup |
| 1 |
c |
Sugar |
| 3/4 |
c |
Cooking oil |
| 1 |
|
Onion; diced |
| 1 |
|
Green pepper; diced |
| 1 |
ts |
Salt & pepper |
| 1 1/2 |
ts |
Mustard |
| 3/4 |
c |
Vinegar |
| 1 |
ts |
Paprika |
INSTRUCTIONS
Slice carrots and cook in unsalted water until tender. Then drain. In small
pan mix all other ingredients and let simmer for 10 minutes. Pour over
carrots and let stand a day or two.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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