Lorraine Ball (we had these at a Relief Society meeting, Dec. 2010)
1 Tbsp Worcestershire sauce
1 tsp. salt
1/2 tsp pepper
1 green pepper, chopped
1/2 c. oil (or less)
1 can tomato soup
3/4 c. vinegar
1 c. sugar (or less, adjust to taste)
1 can sliced water chestnuts
2 lbs. carrots, sliced about 1/4 in. thick
Mix all ingredients excepts carrots. Cook carrots just until barely tender. Drain. Mix into sauce, cover and refrigerate at least 24 hours.
Will keep very well in fridge for a long time, just stir once in a while.
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