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.
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.
Cook carrots until tender.
Drain.
Combine carrots, green peppers and onions in a bowl.
Combine remaining ingredients.
Pour over vegetables.
Refrigerate overnight.
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.
Cook sliced carrots until just tender.
Combine onion, bell pepper, soup, sugar substitute, oil, vinegar and seasonings.
Stir until mixed.
Stir in cooked drained carrots.
Marinate, covered, in refrigerator for at least 24 hours before serving.
Will keep for two weeks.
Cook carrots in salted water until tender.
Combine soup, oil, vinegar, sugar, mustard and Worcestershire sauce.
Bring to a boil. Pour over carrots.
Place onion and pepper on top.
Do not cook onion and pepper.
Will keep for several days.
Slice carrots 1/4-inch thick and cook in boiling water until barely done; drain.
Add onions and peppers.
Mix other ingredients to make dressing.
Pour over carrots and refrigerate overnight.
Slice carrots and put in microwave dish.
Layer the margarine or Butter Buds and garlic over the carrots.
Cover and microwave 10 to 15 minutes until tender.
Stir occasionally.
Boil sliced carrots (or use whole baby carrots) in salted water until tender.
Cool.
Place carrots, pepper and onion in bowl. Make marinade of remaining ingredients, whisking until blended. Pour over vegetables and refrigerate.
Serve cold.
Will keep several days in refrigerator.
Drain carrots; arrange carrots, bell pepper and onions in layers in container. Make marinade of other ingredients and beat well.
Pour over and refrigerate.
Will keep for weeks.
Boil carrots in salt water until tender but firm.
When cool, alternate carrots, green peppers and onion in a casserole dish.
Cook carrots in water in a saucepan just until tender; drain. Layer carrots, onion rings and green pepper rings in a bowl. Combine soup, sugar, vinegar, oil, Worcestershire sauce, dry mustard, salt and pepper in a saucepan; mix well. Bring to a boil. Pour over layers. Marinate, covered, in refrigerator overnight. Yield: 12 servings.
Boil carrots in salted water until tender.
Alternate layers of carrots, green pepper, and onion in dish.
Combine remaining ingredients, adding more salt if desired,
Beat until well blended.
Pour over vegetables and refrigerate.
Serves warm or cold.
Serves 12-15.
Slowly cook all ingredients, except carrots.
When vegetables are done, pour over cooked carrots.
Marinate overnight.
Serve warm.
Slice carrots and cook until fork-tender.
Drain and cool. Add 2 medium onions and green peppers, sliced.
Bring the first 6 ingredients to a boil.
Let cool.
Cook carrots in salted water until tender-crisp.
Rinse in ice water. Arrange layers of carrot, peppers and onions in tightly sealed container.
Pour dressing over vegetables.
Seal tightly. Refrigerate for several hours or overnight.
Will keep for weeks. Liquid may be drained and used as a salad dressing.
Makes 2 quarts.