| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Pickles |
24 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots |
| 1 |
|
Onion,medium-sized |
| 1 |
|
Green pepper,medium |
| 1 |
cn |
Tomato soup |
| 1 |
c |
Sugar |
| 3/4 |
c |
Vinegar |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Mustard |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. 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
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