| 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
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