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Mom's Marinated Veggies
by Nancy Pawley
copyright 08-06-2002


Age Rating: 7 to 127

 
2 pounds carrots
1-medium onion, chopped
1 medium green bell pepper, chopped
1- 10 3/4 ounce can condensed tomato soup
1 cup sugar
1/2 cup salad oil
1 cup apple cider vinegar
1 tablespoon mustard
1 teaspoon worcestershire sauce

Scrape, slice and cook carrots until tender, but crisp. Drain off water and set aside to cool. Mix soup, sugar, oil, vinegar, mustard, and worcestershire sauce in mixer or blender until well blended.
Place a layer of carrots in a glass dish and sprinkle half of onions and bell pepper over carrots and pour half the liquid soup mixture over the top, then repeat, using remaining carrots, onions, peppers, and soup mixture.
Cover and refrigerate overnight before serving.
Serves 10 and keeps well for several days.





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09-26-2006 Tammy Frascona    

It's strange that I marinate my fruits with my meat and never thought about my veggies that way. I will have to make up for lost time now!Add some flavor to the dinner table again. Thanks for the great idea!
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