Ingredients
2 lb. cleaned, sliced carrots
1 green pepper, chopped
1 onion, diced
1/2 c. vinegar
1/2 c. oil
1 c. sugar
1 can tomato soup
1 tsp. salt
1/2 can water
pepper to taste
dash of dry mustard
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Cook the carrots in unsalted water until tender. Drain. When carrots cool, add the green pepper and onion. Mix the remaining ingredients. Bring to a rolling boil. Cook 5 minutes. Cool. Pour over carrots. Store in refrigerator. Good with a meal; delicious with cottage cheese.
RecipeNLG
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Record your recipes and experiments — organized cooking journal
Sour fruit paste — pad thai, curries, agua fresca