 |
|
|
easy | 10 servings | prep: 20 minutes | cook:
This was given to me by a friend who spent most of her life in a wheel chair due to polio at age 13. She died a few years ago. She loved sharing recipes.
Ingredients: |
2 lbs. cooked (best when cooked until still rather firm) carrots cut in pieces
3/4 cup white vinegar
1 t. prepared mustard
1/4 t. salt
dash of pepper
1 t Worcestershire sauce
1/4 t. paprika
1 onion, sliced
1 green pepper , diced
1 can tomato soup
1 c sugar
1/2 c salad oil
|
|
|
Directions: |
Heat soup. Remove from heat. Add rest of ingredients to soup. Stir and cool. Pour mixture over carrots and mix gently. Keep in refrigerator. Will keep for several days.
|
Serve with: |
|
Copper carrots would be a good picnic or summer meal addition. |
|
ADD COMMENT |
|
|
   |
  |
|
|
  |
|
| Your password has been sent to the email address you provided. |
|
|
|
 |
|
|
  |
|
|
  |
|
|
|
|