Karen Overstreet, Roy, Heli J. | 3/7/2005 11:51:29 PM
2 lb carrots, sliced
¾ cup apple cider vinegar
1 small onion, chopped
1 Tablespoon dry mustard
1 medium bell pepper, chopped
1 Tablespoon Worcestershire
3 ribs celery, chopped 1 cup sugar
1 cup cream of tomato soup
2 tablespoons oil
1. Cook sliced carrots in salted water until tender. Drain.
2. Add onion, bell pepper & celery to carrots.
3. Mix soup, sugar, oil, vinegar, Worcestershire sauce, mustard, and bring to a boil.
4. Pour hot mixture over vegetables. Refrigerate overnight.
Makes 10-12 servings.
The LSU AgCenter and the LSU College of Agriculture