| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Bags; (16 ounces each) small frozen carrots |
| 1 |
md |
Onion; chopped |
| 1 |
md |
Green bell pepper; chopped |
| 1 |
cn |
(103/4 ounces) tomato soup; undiluted |
| 1/2 |
c |
Vegetable oil |
| 1 |
c |
Sugar |
| 3/4 |
c |
White vinegar |
| 1 |
ts |
Prepared yellow mustard |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
INSTRUCTIONS
Here is one for the vegetarians on the list: Gerri Schroeder, owner, sent
the recipe.
Cook carrots until tender, and drain, as directed on package; set aside.
Combine and heat remaining ingredients until sugar is melted, about 5
minutes. Pour over drained carrots. Chill at least 2 hours. Makes about 12
servings.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998
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