| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots – sliced, salted, and partially cooked |
| 1 |
|
Green pepper – sliced |
| 1 |
md |
Onion – sliced |
| 1 |
|
Can tomato soup |
| 1/2 |
c |
Salad oil |
| 1 |
c |
Granulated sugar |
| 3/4 |
c |
Vinegar |
| 1 |
ts |
Prepared mustard |
| 1 |
ts |
Worchestershire sauce |
INSTRUCTIONS
Partially cook the sliced carrots and let them cool. Drain the
carrots and layer them with the onion and green pepper in a dish.
Combine remaining ingredients in a blender and pour over the
carrot mixture. Marinate refrigerated for two days before serving.
Posted By Susan Kenzler <susan@csd.uwm.edu> On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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