Sweet and Sour Carrots
Bonnie Hunter, Pembroke, ME
St. Croix Quilters' Guild Pot Luck Dinner―July '08
1 ½ pounds fresh carrots, cut into penny slices
1 green pepper―chopped
1 red pepper―chopped
1 can condensed tomato soup (10¾ oz. can)
¾ cup white sugar
½ cup red wine vinegar
½ cup oil―I like to use canola or olive oil
1 tsp. Worcestershire sauce
½ tsp. salt
Steam carrots until just tender-crisp. Drain and cool. Add onions and peppers.
Mix together remaining ingredients until well blended. Pour over carrots, onions, and peppers. Chill. This dish is better the next day after the flavors have had a chance to blend. Will keep for several days in refrigerator.