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Results 91 - 100 of 229 for carrot salad tomato soup
Cook carrots in boiling salted water to ... serving bowl. Combine soup, sugar, oil, vinegar, and ... refrigerate at least 24 hours before serving.
Heat above ingredients together to a full boil. Cool. When cool, add to the following: 1 green pepper, chopped 1 onion, chopped Refrigerate ...
Boil sliced carrots in salted water 10 minutes. ... and pour over drained carrots; add peppers and onions. Marinate in refrigerator. Serve cold.
94. CARROT RELISH
Slice carrots. Mix all other ingredients in large container and shake to mix. Pour over carrots and store in jars in the ice box until all are used.
Slice carrots into bite-sized pieces; cook and ... Do not dilute soup. Cover and refrigerate for ... cold hors d'oeuvres or as a hot vegetable.
96. COLD CARROTS
Cook carrots barely tender. Heat soup, oil, sugar, vinegar, and ... heated sauce over and chill for 2 hours. Sauce will thicken. Keep refrigerated.
Put sliced pepper and onion in bowl with carrots.
98. CARROT RELISH
Slice and boil carrots until tender (slice into rounds, ... remaining ingredients and pour over vegetables and refrigerate. Keeps indefinitely.
99. COPPER CARROTS
Slice carrots and boil until tender in ... onion. Blend together tomato soup, salad oil, sugar, vinegar and Worcestershire ... Will keep several days.
100. CLEO'S SPICY CARROTS
Combine soup, sugar, vinegar, salad oil, salt, and mustard in ... hot dressing over carrots, onions, and green peppers. ... two weeks. 12-16 servings.
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