Marinated Carrots
By
Claudia McClaran
@cjmcclaran
1
Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Great Aunt Allene.
Rating:
☆☆☆☆☆ 0 votes
Method:
Stove Top
Ingredients
- 3 lb
- carrots
- 1
- bell pepper
- 1
- red onion
- 1 c
- sugar
- 1/2 c
- oil
- 1/2 c
- vinegar
- 1 tsp
- salt
- 1 tsp
- pepper
- 1 tsp
- dry mustard
- 1 can(s)
- tomato soup
SAUCE
Step-By-Step
1Scrape and slice carrots. Cook until tender in salted water. Drain.
2Chop bell pepper and onion; Add to carrots (raw).
3Add tomato soup and all other sauce ingredients to another saucepan; bring to boil.
4Pour over vegetables and let marinate.
Can be served either hot or cold.
Can be served either hot or cold.
