VEGETABLES/MARINATED CARROTS
BY: TERRY RICKETTS REDELL
Ingredients:
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| Marinated Carrots |
1 med onion sliced thin
1 green pepper chopped fine
1 cup sugar
1 10 oz. can tomato soup
1/2 cup salad oil
1/2 cup vinegar
1 tsp. prepared mustard
1 tsp. worcestershire sauce
salt and pepper to taste
Cook carrots slightly crisp, drain and cool. Mix remaining ingredients and pour over carrots. Stir, cover and marinate for 12 hours.
Keeps well. Great to take to cookouts as it doesn't spoil easily.
"This recipe was given to Terry Redell by her sister-in-law, Vera Wilt."
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| Vera Redell Wilt, sister-in-law of Terry Ricketts Redell
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Photo of Aaron Locke holding his 2013 Carrots.