Marinated Carrots by
Jgregor2
Source: Patty Patrick
Patty was in my "Vet Wives Intramural Group" at Auburn.
Ingredients
2 Pkg. Carrots
1 Med. Onion
1 Sm. Green Pepper
1/2 Cup vegetable oil
1 Cup Sugar or Splenda
1 teas. prepared mustard
1 teas. worchestershire sauce
1 teas. salt
1 teas. pepper
1 Can Tomato Soup
3/4 Cup Vinegar
2
Pkg. Carrots
1
Med. Onion
1
Sm. Green Pepper
1/2 Cup
vegetable oil
1 Cup
Sugar or Splenda
1
teas. prepared mustard
1
teas. worchestershire sauce
1
teas. salt
1
teas. pepper
1 Can
Tomato Soup
3/4 Cup
Vinegar
Instructions
Cook Carrots in salt water until tender. Drain and set aside to cool. Mix other ingredients and pour over carrots. Let stand in refrigerator 12-24 hours.
Servings: 12
