| 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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