Slice and cook carrots in salted water.
When cool, drain and alternate layers of carrots, pepper rings and onion rings in a 1 1/2-quart casserole or bowl of equal size.
Make marinade of remaining ingredients, blending well.
Pour over vegetables and refrigerate overnight.
Drain to serve.
Serves 8 to 10.
Cook sliced carrots in salted water (with a little garlic if desired).
When cool, drain and alternate layers of carrots, pepper rings and onion rings (sliced thin).
In 1 1/2-quart casserole or bowl of equal size, make marinade of remaining ingredients, blending well.
Pour over vegetables and refrigerate overnight. Good for 1 week.
Drain to serve.
Serves 8 to 10.
Cook and slice carrots cross ways, like coins.
Mix soup, oil, sugar, mustard, vinegar and Worcestershire sauce.
Mix well and pour over well drained carrots, pepper and onions.
Let marinate for at least 24 hours (1/2 of recipe is enough to make).
Clean and peel carrots and cut into 1/4\" coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
Refrigerate 24 hours.
To serve, heat in oven for 40 minutes at 350 degrees.
Cook sliced carrots in salted water for about 10 minutes or just barely done.
Drain.
Cool.
Place in large bowl.
Add onions and green pepper.
Combine, blend remaining ingredients and pour over carrots.
Marinate overnight in refrigerator.
Keeps 1 week.
Cook carrots until tender.
Layer in casserole with onion and pepper.
Combine remaining ingredients and cover carrots.
Bake at 375\u00b0 for 30 minutes.
Slice carrots. Place in saucepan and cover with water; bring to a boil, and continue boiling for additional 5 minutes, or until slightly tender. Should be a little crisp. Remove from heat and drain. Mix in rest of the ingredients and bring to a boil. Remove from heat, cool and refrigerate.
Heat together vinegar, sugar, oil, tomato soup, dry mustard, Worcestershire sauce and salt and pepper to taste.
Pour over carrots and let stand overnight.
Drain off most of liquid when ready to serve.
Mix together the carrots, onions and green pepper; set aside. Mix soup, sugar, Worcestershire sauce, salad oil and mustard. Pour over carrot mixture.
Put in refrigerator overnight.
What are coins?
Cut your carrots in the size of coins. Carrots and other deep yellow vegetables have lots of Vitamin A, which is good for healthy eyes and skin.
Drain carrots.
Arrange layers of carrots, bell pepper and onion in container.
Make a marinade of the other ingredients and heat well until blended.
Pour over carrots.
Keep refrigerated. Will keep for weeks and liquid may also be used again.
Recipe may be doubled.
Serves 12.
Boil carrots in salted water until tender. In a bowl, alternate layers of carrots, pepper and onion. Blend well the soup, oil, sugar, vinegar and mustard. Pour over carrots. Bake in medium oven until onions and peppers are soft. Or serve cold by cooking carrots slightly (leave crisp) and marinate with peppers and onions overnight.
Scrape and slice carrots.
Boil in salt water until tender. Do not overcook.
Drain and cool.
Mix remaining ingredients.
Add to carrots.
Mix well.
Cover and refrigerate overnight.
Keeps well for several days.
May be reheated or served cold.
Make
marinade
from
soup,
Worcestershire sauce, salad oil, sugar,
vinegar, mustard and Tabasco sauce.
Drain carrots and pour
boiling
marinade
over
carrots,
pepper and onions, which have been layered.
Marinate overnight.
Can be heated or served cold.
I use 1 3/4 quart Corning Ware dish for this.
Heat vinegar, sugar and oil.
Cook carrots in salted water 8 to 10 minutes.
Combine with onions and pepper.
Stir remaining ingredients into bowl over carrots.
Marinate overnight.
Drain as needed.
Will keep several weeks.
Cook carrots until tender.
In a deep bowl, arrange layers of carrots, onion and pepper.
Combine remaining ingredients in pan and bring to a boil, stirring until well blended.
Pour over carrots and refrigerate overnight.
Steam carrots until a fork pricks them easily.
Boil the sugar, oil and vinegar together for 2 to 3 minutes.
Pour carrots, onions and pepper into boiled mixture, stirring to coat them well.
Peel and slice carrots.
Cover with boiling water and cook 15 minutes.
Drain and cool.
Slice onion.
Cut green pepper in strips.
Combine sugar, soup, vinegar, oil, Worcestershire sauce and mustard.
Pour over carrots and mix well.
Cook carrots in 1-quart bowl, covered with 1/2 cup water, 8 to 10 minutes on high.
Set aside.
Arrange layers of carrots, sliced onions and pepper in 1-quart bowl; set aside.
Combine remaining ingredients in another bowl.
Cover and bring to a boil, about 5 minutes on high.
Stir several times to blend.
Pour over layered vegetables.
Cool and refrigerate until serving time.
Slice and boil carrots until tender.
Mix remaining ingredients, pour over warm carrots.
Keeps well in refrigerator.