| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | lb | Carrots — sliced crosswise |
| 1 | sm | Onion — chopped |
| 3 | Celery stalks — chopped | |
| 1 | Sweet pepper — chopped | |
| 1 | cn | Tomato soup, condensed |
| 3/4 | c | Sugar |
| 1/4 | c | Oil |
| 1 | ts | Dry mustard |
| 1 | tb | Worcestershire sauce |
INSTRUCTIONS
Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight. Recipe By : Elizabeth Powell From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“There has to be more to life . . .”