Post by Hellonlinks on Jan 4, 2006 23:48:05 GMT -4
2 lbs. carrots, thinly sliced
1 green pepper, thinly sliced (half rounds)
1 onion, thinly sliced (also half rounds)
1 cup sugar
1 tsp. Worcestershire sauce
1 can tomato soup
1/2 cup vegetable oil
3/4 cup cider vinegar
1 tsp. prepared mustard
salt and pepper to taste
Cook carrots in salted boiling water until cooked, but still crisp.
Rinse in cold water. Arrange layers of carrots, green pepper and
onion in a container with a tight lid (preferrably glass for better
flavor). Combine all remaining ingredients in a saucepan, bring to a
boil, stirring until thoroughly blended. Pour marinade over carrots
(do not stir), cover and refrigerate until flavor is absorbed, at
least 12 hours. Will keep for weeks in the refrigerator.