0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables Pickles, Vegetables 24 Servings

INGREDIENTS

2 lb Carrots
1 Onion, medium-sized
1 Green pepper, medium
1 Tomato soup
1 c Sugar
3/4 c Vinegar
1 t Worcestershire sauce
1 t Mustard
1/2 t Salt

INSTRUCTIONS

Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers. 2. Combine remaining
ingredients, blend well, and pour over vegetables in a large nonmetal
bowl. Cover and refrigerate several hours before serving. 3. Drain  and
serve as an appetizer or as a relish.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 80mg
Potassium: 136.6mg
Carbohydrates: 12.3g
Fiber: 1.2g
Sugar: 10.3g
Protein: <1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?