target | * Exported from MasterCook *
Marinated Carrots 2
Recipe By :© 2004 by Prentice-Hall, Inc.
Serving Size : 50 Preparation Time :0:00
Categories : Vegetable And Pasta Salad
Amount Measure Ingredient -- Preparation Method
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5 pounds of fresh carrots, cut in 1/4-inch slices
2 cups of tomato soup
1 pound of granulated sugar
1/2 cup of salad oil
1 1/2 cups of cider vinegar
2 teaspoons of salt
1 teaspoon of black pepper
1 tablespoon of prepared mustard
1 tablespoon of Worcestershire sauce
12 ounces of chopped onions
3 ounces of green pepper, chopped |
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Cook carrots until tender-crisp. Drain.
Combine and heat to boiling point. Pour over warm carrots. Marinate for at least 4 hours.
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Per Serving (excluding unknown items): 79 Calories; 2g Fat (25.4% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Frozen crinkle-sliced carrots, cooked until tender-crisp, may be substituted for fresh carrots.
Marinated carrots will keep in the refrigerator for a week.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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