marinated carrotts
Note: This recipe keeps for up to 2 weeks in the refrigerator. This is from Sue Colkitt. Dean actually likes this!
prep time
cook time
method
Refrigerate/Freeze
yield
12 serving(s)
Ingredients
- 2 pounds carrotts, peeled and cut
- 1 large onion, chopped
- 1 large green pepper, chopped
- 10 1/2 ounces tomato soup
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon worcestershire sauce
- 3/4 cup white vinegar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
How To Make marinated carrotts
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Step 1Place the carrots in a 3-quart saucepan and cover with water. Heat to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes or just until the carrots are tender. Drain the carrots and let them cool for 10 minutes. Stir the carrots, onion and pepper in a large bowl.
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Step 2Heat the soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper in a 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat and let the soup mixture cool to room temperature.
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Step 3Pour the soup mixture over the vegetables. Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold.
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