Easy 'sweet and sour' recipe for carrots

Copper Pennies 2 pounds carrots, sliced in rounds 1 large onion, sliced 1 green pepper, cut in thin strips Salt and pepper to taste l/2 cup vegetable oil l/2 cup sugar l/2 cup vinegar 1 can undiluted tomato soup

Combine carrots, onions, green pepper, and salt; add water to cover. Bring to boil, and cook until fork-tender. Drain.

Combine oil, sugar, vinegar, and tomato soup. Cook 5 to 8 minutes until mixture thickens slightly. Add to carrots and mix. Serve hot or cold.

You've read  of  free articles. Subscribe to continue.
QR Code to Easy 'sweet and sour' recipe for carrots
Read this article in
QR Code to Subscription page
Start your subscription today