What a great side dish to take to a potluck dinner or to a picnic! You just have to remember to make them the day before so that they can marinate for 24 hours! I will make these again.
Enjoy!
hugs,
peg
Picnic Carrots
2 lbs carrots
3 green onions, sliced with tops included
1/2 cup chopped green pepper
1 can (10 3/4 oz) tomato soup, undiluted
3/4 cup sugar
1/2 cup vinegar
1 TBsp worcestershire sauce
1 tsp salt
1/8 tsp cayenne pepper
Wash, peel and slice carrots. Steam until crisp-tender. Drain. Place in a bowl with onions and pepper. In a medium saucepan, combine remaining ingredients. Bring to a boil, stirring constantly. Pour over carrot mixture. Cover and refrigerate at least 24 hours before serving.
Yield: about 6 cups of carrots
Enjoy!
hugs,
peg
Picnic Carrots
2 lbs carrots
3 green onions, sliced with tops included
1/2 cup chopped green pepper
1 can (10 3/4 oz) tomato soup, undiluted
3/4 cup sugar
1/2 cup vinegar
1 TBsp worcestershire sauce
1 tsp salt
1/8 tsp cayenne pepper
Wash, peel and slice carrots. Steam until crisp-tender. Drain. Place in a bowl with onions and pepper. In a medium saucepan, combine remaining ingredients. Bring to a boil, stirring constantly. Pour over carrot mixture. Cover and refrigerate at least 24 hours before serving.
Yield: about 6 cups of carrots