| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots; sliced round |
| 1 |
md |
Onion; sliced |
| 1/2 |
c |
Oil |
| 1 |
ts |
Prepared mustard |
| 1 |
ts |
Worcestershire |
| 1 |
sm |
Green pepper; thinly sliced |
| 1 |
cn |
(10.75-oz) tomato soup |
| 1 |
c |
Sugar |
|
|
Salt |
| 3/4 |
c |
Cider vinegar |
|
|
Pepper |
INSTRUCTIONS
Cook carrots in salted water until barely tender. Rinse. Arrange layers of
carrots, green peppers and onions in bowl. Combine remaaining ingredients
in a saucepan, bring to a boil, stirring until thoroughly blended. Pour
marinade over carrot mixture and refrigerate until flavor is absorbed.
MRS PAUL GARNER (ALICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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