Muriel’s Sweet & Sour Carrots Ingredients 3 pounds carrots (6 cups, pared and cut into 1 1/2-inch lengths or, regular carrot coins) 1 sweet green pepper, diced 2 medium onions, thinly sliced 1 can condensed tomato soup 1/4 cup salad oil 1 cup granulated sugar 3/4 cup white vinegar 1 teaspoon dry or prepared mustard 1 teaspoon Worcestershire sauce
Cook carrots in a saucepan until tender crisp; drain and set aside. In the same pot, add all ingredients (except the carrots) Bring to a boil, then mix in the carrots. Transfer to jars or other containers. Chill at least 24 hours before serving. Good served warm or cold.
Easy Scalloped Potatoes from page 135 of One-Dish Meals and the veggies on the plate include the above recipe for Sweet & Sour Carrots. The scalloped potatoes are made with Cream Of Cheese Soup Also on this plate are peas and a wedge of battered haddock.
(Photos by Mary Mouzar)
One-Dish Meals & Delicious Desserts by Mary Mouzar & Joanne Uhlman
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