Marinated Carrots 5 cups Carrots – sliced, cooked and cooled .22 mg per gram 1 small Green Pepper, chopped .29 mg per gram 1 small Red Onion, chopped .29 mg per gram Mix together: 1 cup Sugar ¾ cup Vinegar 1 can Bisque of Tomato Soup 107 mg of phe 1 teaspoon Prepared Mustard 7 mg of phe 1 teaspoon Worcestershire 4 mg of phe ¼ teaspoon Pepper 1 teaspoon Salt 1 teaspoon Salad Oil Add carrots, green pepper and onion to liquid mixture. Cover and refrigerate. (Submitted by Theresa Beverage) |