RECIPE OF THE MONTH
February 2005

Marinated Carrots

This recipe was sent in by Dorothy Preuhs from Pittsburgh, PA! She got the recipe from her neighbor and says the carrots are wonderful and are meant to be served cold.

Marinated carrots

5 cups sliced cooked carrots ( 2#)
1 med. onion cut in rings
1 gr. pepper cut in strips

Sauce
1 cup tomato soup
1/4 cup salad oil
1 cup sugar
1 tsp. mustard
1 tsp. Worchestershire
3/4 cup vinegar
1 tsp. salt
1 tsp. pepper

Pour marinade over warm carrots and refrigerate overnight; keeps for three weeks