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| COOL CARROTS | |
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2 lb. carrots - sliced, cooked, and drained 2 small green peppers - sliced 2 small onions - sliced Pour sauce over layered vegetables in 2-quart glass dish. Cover and refrigerate for up to 2 weeks (overnight before serving). Sauce for Cool Carrots: 1 can tomato soup or 8 oz. tomato sauce 1/2 c. vinegar 1/2 c. vegetable oil 1 c. sugar 1/2 tsp. dry mustard 1/2 tsp. salt 1 tsp. worcestershire sauce pinch pepper Bring sauce ingredients to a boil, stirring occasionally. | |
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recipe reviews #165175
Dottie (United States) says:
Unique and tasty way to serve carrots, peppers and onions. Very easy to prepare and delicious. Be sure and prepare ahead of time to allow the flavors to blend.
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