Cool Carrots
Cool Carrots is an moderately easy dinner. Made with 2 lb. carrots, sliced, cooked and drained, 2 small peppers, cut in slivers, 3 small onions, cut in rings, 1 (10 1/2 oz.) can tomato soup and 1/2 c. vinegar, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
In a 2-quart glass container with a tight lid (mayonnaise jar), layer carrots, green peppers and onions.
Set aside.
Combine soup, vinegar, oil, sugar, mustard, salt, Worcestershire sauce and pepper.
Bring to boil over medium heat, stirring occasionally. Pour tomato mixture over layered vegetables.
Cool; put lid on and refrigerate.
Use within 2 weeks.
Makes 6 cups.
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