| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Carrots;sliced |
| 1 |
|
Green pepper;diced |
| 1 |
|
Onion;diced |
| 1 |
cn |
Tomato soup |
| 1/2 |
c |
Oil |
| 1 |
c |
Sugar |
| 3/4 |
c |
Vinegar |
| 1 |
ts |
Prepared mustard |
| 1 |
ts |
Worcestershire sauce |
INSTRUCTIONS
Cook carrots until crispy tender. Drain off water. Toss with pepper and
onion and set aside. In saucepan, combine tomato soup, oil, sugar, vinegar,
mustard and Worcestershire. Heat until boiling. Pour over carrots, pepper
and onion and stir. Refrigerate at least 1 day.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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