2 pounds carrots, sliced crosswise
1 small onion, chopped
3 celery stalks, chopped
1 sweet pepper, chopped
1 can condensed tomato soup
3/4 cup sugar
1/4 cup oil
1 teaspoon dry mustard
1 tablespoon worcestershire sauce
Servings: 6
1. Cook carrots in salted water until tender. Drain.
2. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots.
3. Refrigerate overnight.
Preparation Time: 4 hours
1 small onion, chopped
3 celery stalks, chopped
1 sweet pepper, chopped
1 can condensed tomato soup
3/4 cup sugar
1/4 cup oil
1 teaspoon dry mustard
1 tablespoon worcestershire sauce
Servings: 6
1. Cook carrots in salted water until tender. Drain.
2. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots.
3. Refrigerate overnight.
Preparation Time: 4 hours