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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a very old recipe that was handed down to my Mother from her aunt, who we called Aunt El , and who has long since passed away. I just found the recipe as I was packing up boxes in preparation for a major move. I have no idea how many it serves because a bunch of carrots is anybody's guess. I think of it more as a condiment or something to serve at a barbecue. If Splenda is used for the sugar it can be a very low calorie dish. Also, the ingredients are generally on hand, so it's pretty economical. Thanks Aunt El! Ingredients:
2 bunches carrots, sliced |
1 cup sugar |
3/4 cup white vinegar |
1 teaspoon dry mustard |
1 can tomato soup |
1 tablespoon worcestershire sauce |
2 tablespoons cooking oil |
2 diced onions |
1 diced green pepper |
salt and pepper |
Directions:
1. Cook carrots until crisp tender in salted water.
2. Drain Well.
3. Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
4. Pour over carrots.
5. Add onion and green pepper.
6. Combine well.
7. Refrigerate at least 24 to 48 hours.
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