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Sweet and Sour Carrots


From Florence Mangold

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  • 2 bunches carrots
  • large pepper (green), chopped very fine
  • small onion, chopped very fine
  • 1 can tomato soup, undiluted
  • 1 t Worcestershire sauce
  • 1/3 cup EVOO
  • 1/3 cup sugar
  • 1/2 cup wine vinegar
  • 1 t regular mustard
  • salt to taste



Step 1

Cut and cook carrots
Drain well
Mix all other ingredients and add to drained carrots
Stir well, store up to 3 weeks in covered container

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