This recipe for Marinated Carrots, by Pat Joyce, is from Preserving The Elders Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lb. carrots - sliced 1 medium onion - chopped 1 large green pepper - chopped 1 can tomato soup 1/2 c. vegetable oil 1 c. sugar 3/4 c. vinegar 1 tsp. pepper 1 tsp. mustard 1 tsp. Worcestershire sauce 1 tsp. salt
Cook carrots until crisp tender, drain. Combine, tomato soup, oil, sugar, vinegar, pepper, mustard, Worcestershire sauce and salt. Pour over carrots. Toss with green peppers and onions. Garnish with green pepper rings.
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