NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
Pennies From Heaven
5 c. cooked sliced carrots
Cook carrot slices in salted water. Cut pepper and onion into rings. Add to cooked carrots. Combine tomato soup, sugar, vinegar, oil, Worcestershire sauce and pepper. Pour over vegetables. Refrigerate 12 hours. Then drain and serve.
Elaine R. Burke - Front Royal
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