- 2 lbs carrots, sliced into discs and cooked until done
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced (Joy chops hers)
- salt & pepper, to taste
Put a layer of carrots, layer of onion and layer of pepper in a deep dish.
(Joy says she just mixs them all together.)
In a separate bowl, stir together the following five ingredients:
- 1/2 cup oil
- 1 can condensed tomato soup
- 1 cup sugar
- 3/4 cup vinegar
- tblsp Worcestershire sauce
Pour mixture over carrots, onion and pepper and refrigerate over night.
(Served at the January 2006 Vegetarian Luncheon)
This recipe was graciously submitted by one of our members
to share with the club. It is submitted as is, and has not been
pretested except by the experience of the submitter. It has been
served at one time or another at one of our Reston Garden Club events
and found to be delicious. We hope you enjoy it.
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