Marinated carrots #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | -(up to) | |
| 5 | cans | Sliced carrots; drained |
| 1 | Bell pepper; chopped | |
| 1 | cup | Celery; chopped |
| 1 | large | Onion; chopped |
| 1 | cup | Sugar |
| ½ | cup | Salad oil |
| ⅔ | cup | Vinegar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Dry mustard |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | cup | Parsley; chopped finely |
| 1 | can | Undiluted tomato soup |
Directions
MARINADE
Toss vegetables together in a large bowl. Mix ingredients for marinade together; bring to a boil. Pour hot marinade over carrot mixture. Let stand 24 to 48 hours before serving.
MARINATE 24-48 HOURS
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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