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| Recipe Archives |
| Submitted by: Barb Upmeyer April 2002 Ingredients: 2 lbs. Carrots sliced and cooked and drained 1 green pepper cut into slices or bite-size pieces 1 white onion sliced sauce: � c. sugar � c. oil � c. vinegar 1 tsp. Mustard 1 tsp. Worchestershire sauce dash of black pepper 1 can condensed tomato soup Bring sauce ingredients to a boil. Add onion and green pepper. Cook just until tender. Add carrots and refrigerate overnight. Serve cold. |
| Marinated Carrots |