Something different to do with carrots!
This is very good with cold meat - or served on its own.
2 pounds carrots
1 medium onion
1 medium green pepper
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1 teaspoon Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt
Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.
Combine remaining ingredients, blend well, and pour over vegetables in a large non-metal bowl. Cover and refrigerate several hours before serving.
Drain and serve as an appetizer or as a relish.
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