1 1/2 lbs. carrots, pared and thinly sliced
1/2 c. chopped green pepper
3/4 c. sugar
1/2 c. red wine vinegar
1 t. Worcestershire sauce
1 medium red onion, thinly sliced
10 3/4 oz. can tomato soup
1/2 c. oil
1/2 t. salt
Cook carrots in boiling water to cover. Cook until crisp-tender, about 5 minutes. Drain. Cool. Combine carrots, onion, and green pepper in large bowl. Combine soup, sugar, oil, vinegar. Worcestershire sauce, and salt in bowl. Stir until sugar is dissolved. Pour over vegetables. Stir gently. Cover and refrigerate at least 24 hours to blend flavors. Serve with sandwiches or BBQ. Enjoy!
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