Carrots – Sweet and Sour

Inez Malone

2 lb carrots, peeled & boiled in salt water, drained

Mix:

  • 1 1/2 cup vinegar
  • 1/2 cup salad oil
  • 1/2 cup sugar
  • 1 can bisque of tomato soup
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 Tbsp prepared mustard
  • 1 Tbsp black pepper

Pour over carrots and bring back to boil. Take off burner and pour over 1 cut up onion and 1 cut up Bell pepper.

Cool and chill.

Will keep for 2 or 3 weeks





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