|
Post by Julie on Sept 7, 2002 8:39:26 GMT -6
5 c. peeled and sliced carrots 1 raw pepper, diced 1 onion, diced 1 c. sugar 1/2 c. vinegar 1 can tomato soup 3 tsp. Worcestershire sauce 1 tsp. salt 1 tsp. pepper 2 tsp. prepared mustard
Cook carrots until almost tender. Mix together and refrigerate for at least 12 hours. Serves 10-16.
|
|