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Results 51 - 60 of 229 for carrot salad tomato soup
Peel, slice, and cook carrots until 1/2 cooked. Drain and ... then pour over carrots, onion, and green pepper. Refrigerate overnight. Serve cold.
Mix all ingredients except carrots. Pour mixture over carrots. Put in tight container. Refrigerate for 24 hours.
53. COPPER CARROTS
Bring last 6 ingredients to boil, let cool. Add carrots, pepper and onion. 2 ... be used in place of fresh ones. Do not cook pepper and onion.
Slice and cook carrots in salted water until fork ... blending well. Pour mixture over vegetables and refrigerate. Keeps well in refrigerator.
55. CARROT SALAD
Mix well and chill.
Cook carrots to fork tender. Drain. Add: ... together, cover with hot marinade sauce. Bring to boil and pour over vegetables. Chill overnight.
Cook carrots in salted water until tender. ... Refrigerate until ready to serve. Will keep in the refrigerator for a long time if kept tightly covered.
58. PICKLED CARROTS
Cook carrots until crisp tender. Combine all other ingredients and add the cooked carrots.
Cook carrots to fork tender (have well ... rest of ingredients. Marinate in refrigerator several days. Partially drain before serving. Serve cold.
60. PICKLED CARROTS
Slice and cook carrots 20-30 minutes - cool. Arrange ... until used. Heat tomato soup, sugar, vinegar, oil and ... indefinitely in the refrigerator.
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