3 lb carrots
1/2 cup oil
3/4 cup vinegar
1 onion, chopped
1 tsp mustard, mixed to a paste
1 tin tomato soup
1&1/2 cups sugar
1 capsicum, chopped
1 tsp Worcestershire sauce
Method: Cook carrots until just tender. Bring remaining ingredients to boil. Add to carrots. Bottle and allow to stand 1 week before using. Keeps for months in the fridge.
Source: contributed by Lynn Hancock in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.15.
No comments:
Post a Comment