| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Picnics and |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots; sliced |
| 1/2 |
md |
Green bell pepper; sliced |
| 1/2 |
md |
Red bell pepper; sliced -Sauce— |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Raspberry vinegar |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Worcestershire sauce |
| 2 |
ts |
Prepared yellow mustard |
| 1 |
cn |
(14.5 oz) S&W ready-cut pasta sauce |
INSTRUCTIONS
Cook carrots, drain well, and cool slightly. Set aside. For sauce, stir the
sugar into the vinegar until dissolved. Then mix in the remaining sauce
ingredients. Combine the vegetables with the sauce and refrigerate
overnight. Stir before serving, garnish with fresh parsley if desired.
Recipe by: Reader Submitted to Sacramento Bee 7/23/97
Posted to MC-Recipe Digest V1 #777 by Crane Walden <cranew@foothill.net> on
Sep 8, 1997
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