2# carrots peeled & sliced
Cook in salted water until done
Drain & Cool
Chop 1 green pepper (optional), 1 onion and put over carrots
Heat-Do not boil
1 can tomato soup, 1 Tablespoon Dry Mustard, 1 Tablespoon Worchestershire Sauce, 1 cup sugar, 1/2 cup vinegar, 1/2 cup oil
Pour over carrots
Refrigerate
Better if you make it a day early
Patsy Burger shared this recipe with me
No comments:
Post a Comment