2 lb. pkg sliced carrots
1 medium onion, sliced thinly
1/2 green pepper, thinly sliced
1 can tomato soup
1/4 c. oil
2/3 c. sugar
1/4 c. vinegar
1 t. mustard
1 t. Worcestershire sauce
Cook carrots in salted water until crisp tender. Drain. Alternate layers of carrots, onions, and peppers in a large bowl until all are used. Combine remaining ingredients in saucepan and heat until boiling. Our over carrots. Marinate overnight. Chill. *This will keep for 2 weeks in refrigerator.
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