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Copper Carrots
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Ingredients:
5 c
1 medium
1 medium
1 can
1/2 c
1/2 c
1 tsp
1 tsp
1 tsp
* I only use about 1/3 cup
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carrots, cut into 1/4 slices
onion, cut into thin slices
green pepper cut into thin slices
(10oz) tomato soup (straight from the can, UN-diluted)
vegetable oil
sugar *
prepared yellow mustard
Worcestershire sauce
salt and pepper (I don't use quite that much salt)
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Procedure:
- Cook carrots just until they are tender, DO NOT overcook, you want them to be slightly firm.
- While the carrots are cooking, mix the soup, oil, sugar, mustard, Worstshire sauce, salt and pepper
together and set aside.
- When carrots are done, drain and cool completely.
- When cool, toss the carrots with the onion and pepper slices.
- Pour liquid mixture over carrot mixture, toss carefully to coat everything and put in fridge to
marinate.
- Take out of fridge occasionally and stir again.
- Let marinate for at least 12 hours, 24 is better.
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