Recipe submitted by Judy Hughey
This is a great side dish. I have made this often through the years to go with meatloaf, etc.
2 pounds carrots, peeled and sliced into 1/4 inch pieces.
1 c chopped bell pepper
3/4 c chopped onion
1/2 tsp minced garlic
1 (10 oz) can tomato soup
1/2 c sugar
1/2 c vinegar
1/3 c vegetable oil
1 tsp Dijon-style mustard
1 tsp Worcestershire sauce
Cook carrots until JUST tender; drain (20 minutes??). Place carrots in an 8x8x2 inch dish. Add bell pepper, onion, garlic. Set aside
In a med saucepan combine tomato soup, sugar, vinegar and oil. Bring to a simmer over med. heat. Remove from heat. Add mustard and Worcestershire, stirring well. Pour soup mixture over veggies, stir to combine. Cover with plastic wrap and refrigerate. Serve cold.
Photo courtesy Fruggo, Creative Commons License.