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| 1 medium |
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Green peppers |
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| 2 lbs |
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Carrots, sliced into 1/4 inch thick rounds |
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| 1 medium |
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White onion |
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| 1 can (10¾ oz) |
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Cream of tomato soup |
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| 3/4 cup |
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Vinegar |
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| 1 cup |
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Sugar |
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| 1 tsp |
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Prepared mustard |
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| 1 tbs |
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Worcestershire sauce |
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| 1 |
Mix soup, vinegar, sugar, mustard and Worcestershire sauce together; beat well. |
| 2 |
Boil carrots in salted water until fork tender; drain and cool. |
| 3 |
Layer peppers, onion and carrots, cover with sauce mixture. |
| 4 |
Refrigerate for at least 12 hours. |
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| Cooking Tips |
| Keeps well. |
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| Recipe Source |
Author: Irene Shankster |
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