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I got this wonderful recipe over 30 years ago from my mom, who got it from her good friend’s daughter, Tiny.
It’s a delicious make-ahead dish that’s great to take to a cookout or party.
Cook carrots in boiling salted water until crisp-tender. Drain well, place in a large bowl and set aside.
Combine the sugar, vinegar, oil, soup, mustard, pepper and Worcestershire sauce in a medium saucepan. Bring mixture to a boil, stirring constantly.
Add the chopped onion and green pepper, lower the heat to simmer and continue to cook for 5 minutes more.
Pour the hot mixture over the carrots. Stir gently to coat the carrots with the sauce. Cover and refrigerate overnight.
Serve cold. Makes 6-8 servings.
This is a great make-ahead dish. The longer these carrots are in the refrigerator, the better they taste!
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