You know... I don't actually know if I've had these. But, as this recipe is stored immediately next to Parsley Potatoe Balls in my index card file of recipes, it is going next to it here too. I can't say if the carrots also really need to be CANNED (damnit!) or can be sliced fresh, and boiled til soft. Maybe a family member will pipe in and educate me.
- 1 can Tomato Soup
- 1/2 cup Sugar
- 1/2 cup Vegetable Oil
- 1/4 cup Vinegar
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Prepared Mustard
- 2 1-pound cans of sliced carrots, drained
- 1 medium onion, chopped
- 1 medium bell pepper
Simmer first 6 ingredients together for 20 minutes. Add chopped onion & pepper. Pour over carrots. Serve hot or chill for at least 3 hours.
0 comments:
Post a Comment