In 4 quart saucepan, over ... boiling water, cook carrots until tender. Drain. Cool slightly. ... oil and Worcestershire sauce. Add carrots, pea pods and pepper; toss to coat well. ... cups - 8 servings.
Bring about 1 inch of ... large saucepan. Add carrots. Cook covered 5 minutes ... bubbly. Add Tabasco pepper sauce and salt. Remove from heat. ... toss gently until coated.
Ingredients: 6 (juice .. salt .. sauce .. sugar ...)
Peel and slice carrots into 1/4" slices. Cook about ... rings; seed green pepper and cut into strips. Combine ... soup, vinegar, Worcestershire sauce and mustard. Heat to boiling, ... Keeps well in refrigerator.
Chop carrots into "pennies" and cook in ... soup, salt, Worcestershire sauce, mustard, oil, vinegar and pepper. Add onion and bell ... 12-18 hours before serving.