Marinated Carrots

2 pounds carrots, sliced and cooked
1 medium onion
1 medium green pepper, diced

Blend thoroughly:

1 can tomato soup
1/2 cup oil
3/4 cup vinegar
1 tsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar

Mix with vegetables. Marinate overnight. Keeps 2 weeks in refrigerator. Drain some of sauce off when serving. Serve chilled.

Submitted by Dorthy Crum.

Recipe submitted in 1984.

The Marinated Carrots recipes appeared in the Vegetables chapter in the 1984 Herron Island Cookbook.

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Additional Information
Recipes in the Vegetables Chapter
Recipes Submitted by Dorothy Crum


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