| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | lb | Carrots |
| 1 | cn | Tomato soup |
| 1 | md | Onion; chopped |
| 1/2 | Green bell pepper; chopped | |
| 3/4 | c | Vinegar |
| 1/2 | c | Oil |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Prepared mustard |
| 1 | c | Sugar |
| Salt & pepper |
INSTRUCTIONS
Peel, slice & cook carrots in salt water. In another pan, heat tomato soup with onion & remaining ingredients. Cool & drain carrots. Pour mixture over carrots. NANCY JOHNSON MAGNOLIA, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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