Scrape carrots.
Cut into 1/4-inch diagonal slices.
Simmer carrots, green pepper and onion in small amount of water over low heat until carrots are tender; drain.
Combine remaining ingredients and pour over vegetables.
Refrigerate several days before serving.
Slice carrots and cook.
Dice onion and green pepper.
Add to cooked carrots.
In saucepan, heat the remaining ingredients until blended.
Cool sauce slightly; pour over carrots and mix.
Let stand overnight.
Serve chilled.
Boil carrots briefly in salted water until barely tender. Drain.
Slice onion and pepper and layer with carrots.
Mix all remaining ingredients and heat until sugar dissolves.
Pour over vegetables and store in refrigerator.
Serve cold.
Keeps several weeks.
Slice carrots and boil in salted water until crisp and tender, about 5 minutes.
When cool, alternate layers of carrots, onion rings and green peppers (thin sliced).
Make a marinade of the remaining ingredients, beating well until blended.
Pour over vegetables and refrigerate.
Allow to set at least 2 days before serving.
Will keep for 2 weeks in refrigerator.
Clean carrots and cut into circles. Boil in salted water until just barely done. Drain and cool. Chop onion and pepper and put aside. Combine all other ingredients and heat until sugar is dissolved. In bowl, alternate layers of carrots, peppers and onions. Pour hot sauce over all and marinate for 24 hours in the refrigerator. Serve cold. Will keep in the refrigerator for 2 weeks. Makes 15 servings.
Slice and cook carrots until tender; salt to taste.
Drain and cool.
Chop green pepper and onion.
In large bowl, combine soup, oil, vinegar and sugar.
Add mustard and Worcestershire sauce; mix well by hand.
Use glass bowl; place carrots, green pepper and onions in layers.
Pour marinade over all.
Cover tightly; let stand in refrigerator for 24 hours.
Peel carrots.
Cut into 1/4-inch diagonal slices.
Blend equal amounts of water and Savannah cinnamon mix to just cover carrots. Cook until tender, but crisp.
Also excellent for sweet potatoes.
Scrape and slice carrots.
Boil in salted water until tender. Then cool and drain.
Alternate layers of carrots, then green pepper rings and onion rings.
Make a marinade of remaining ingredients; beat well until blended.
Pour over vegetables and refrigerate.
Cook carrots until just barely done.
Mix soup and seasonings; pour over carrots and other vegetables.
Marinate overnight.
Slice and cook fresh carrots.
Mix the remaining ingredients well and pour over carrots.
Cover and refrigerate overnight.
Cook carrots in boiling, salted water until fork-tender.
When cool, alternate layers of carrots with green pepper and onion slices.
Combine Worcestershire sauce and remaining ingredients over heat.
Pour sauce mixture over layered vegetables.
Cover and refrigerate.
Flavor is best after a few days of refrigeration.
Place carrots in casserole dish.
Sprinkle brown sugar, salt and
onions
over carrots.
Dot with margarine or butter. Cover tightly and
bake in oven set at 350\u00b0 for 30 minutes, or until tender.
Yields 6 servings.
Peel and slice carrots 1/8 to 1/2-
Boil carrots until tender; rinse in cold water.
Drain. Alternate layers of carrots, bell pepper and onion.
Make marinade of remaining ingredients.
Heat until well blended.
Pour mixture over vegetables and refrigerate at least overnight.
Slice carrots; cook until tender.
Let cool.
Chop onion and pepper; mix with carrots.
Slice carrots and cook in water until tender, drain.
Remove carrots, set aside and keep warm.
In the same saucepan;
combine sugar, cornstarch, salt and ginger.
Gradually stir in orange juice;
bring to a boil.
Cook and stir 2 minutes, add butter, return carrots to pan;
heat through.
Sprinkle with parsley, if desired.
Pour mixture over drained, warm carrots. Cool at room temperature. Store in refrigerator.
Keeps for several weeks.
Peel and slice (in rounds) carrots and boil until tender, approximately 5 minutes.
Cool.
Slice green pepper and onion. Blend together soup, oil, sugar and vinegar.
Add optional ingredients to taste.
Alternate layers of carrots, onion and green pepper. Pour marinade over vegetables and refrigerate overnight.
Slice carrots. Cook until crisp-tender. Combine remaining ingredients.
Add to drained carrots. Refrigerate overnight.
Peel carrots and slice round.
Put them in water and cook until tender.
Drain carrots, then put pepper and onions into a large bowl and salt and pepper to taste.