| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots |
| 1 |
cn |
Tomato soup |
| 1 |
md |
Onion; chopped |
| 1/2 |
|
Green bell pepper; chopped |
| 3/4 |
c |
Vinegar |
| 1/2 |
c |
Oil |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Prepared mustard |
| 1 |
c |
Sugar |
|
|
Salt & pepper |
INSTRUCTIONS
Peel, slice & cook carrots in salt water. In another pan, heat tomato soup
with onion & remaining ingredients. Cool & drain carrots. Pour mixture over
carrots.
NANCY JOHNSON
MAGNOLIA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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