Bronze Carrots Recipe
Ingredients
| Carrots | 2 Pound | |
| Tomato soup | 1 10 Ounce | |
| Sugar | 1 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Prepared mustard | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Green pepper | 1 To taste, cut into thin strips | |
| 1 medium onion, sliced thin | ||
Directions
MAKING
1) Slice the carrots into 1-inch pieces and steam until they are tender.
2) In a saucepan, mix rest of the ingredients, allow
to boil and cook over a medium heat for about 2 minutes.
3) Allow the mixture to chill, stirring frequently.
4) Then stir in the carrots and store in a tightly covered container in the refrigerator.
SERVING
5) Serve cold after 24 hours as a side dish.
TIPS
Store in the refrigerator for 3-4 weeks.
1) Slice the carrots into 1-inch pieces and steam until they are tender.
2) In a saucepan, mix rest of the ingredients, allow
to boil and cook over a medium heat for about 2 minutes.
3) Allow the mixture to chill, stirring frequently.
4) Then stir in the carrots and store in a tightly covered container in the refrigerator.
SERVING
5) Serve cold after 24 hours as a side dish.
TIPS
Store in the refrigerator for 3-4 weeks.
Chef
