Marinated Carrots |
| Name: |
Kathleen Lee |
| Base: |
Carlisle Barracks |
| Recipe: |
2 pounds carrots sliced
1 cup sugar
3/4 cup vinegar
1/4 cup cooking oil
1 tsp dry mustard
1 tsp black pepper
salt to taste
1 cup tomato soup (not diluted)
1 medium sliced onion
1 medium chopped green pepper
Boil carrots until slightly tender. (Do not overcook). In separate saucepan, mix seasoning ingredients and boil until slightly thickened.
Slice onion and green pepper and layer in glass casserole with carrots. Pour marinate over mixture and refrigerate for at least 24 hours. Serve cold or hot. |
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