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.
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.
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.
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.
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.
Cook carrots slightly and drain, slice.
Slice onions in rings and separate. Slice green pepper in rings, heat the following thoroughly but do not boil, soup, vinegar, sugar, oil, salt and pepper.
Pour marinade over vegetables, cover tightly. Refrigerate 24 hours.
This will keep in refrigerator for a long time.
Cook carrots until almost done.
Don't overcook.
Rinse in ice water.
Arrange in layers with peppers and onion.
In saucepan, starting with soup, combine rest of ingredients and bring to boil, stirring until blended.
Pour over vegetables, chill.
Serves 12. Makes a good relish for a buffet.
Peel and thinly slice carrots and onion.
Cook carrots until medium done.
Drain.
Add onions.
Combine other ingredients and bring to a boil.
Blend well and pour over carrots and onions.
Mix and refrigerate at least 24 hours.
Will keep for days.
You may add 1 cup of thinly sliced green pepper and/or 1 cup thinly sliced celery.
Slice and cook carrots until soft; drain and cool. Combine all other ingredients and marinate carrots for 12 hours.
Peel and slice carrots.
Cover and cook in small amount of water 5 minutes until crisp and tender.
Rinse under cold water; drain and cool.
Separate onion into rings.
Alternate carrots, peas, onion rings and green pepper in another bowl.
Mix remaining ingredients until smooth.
Pour over vegetables.
Cover and refrigerate.
Makes 8 servings.
May be stored for up to 2 weeks.
Boil carrot slices 15 to 20 minutes until tender.
Drain and dry completely on paper towels.
Return to saucepan.
In a separate saucepan, melt butter, add sugar and ginger.
Add carrots, salt and pepper, and cook, stirring over low heat for 5 to 10 minutes. Serve immediately.
Serves 8.
Mix all together and let set overnight in the fridge.
This will stay good for a week, if it lasts that long.
Cook carrots for 5 minutes or until tender.
Rinse under cold water.
Separate onions into rings and alternate layers of carrots, onions, peas, etc.
Combine remaining ingredients and mix until smooth.
Pour over vegetables.
Refrigerate overnight. (Keeps well up to 2 weeks.)
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.
Cook carrots in salted water until medium done.
Rise in cold water.
Arrange layer of carrots, green pepper and onions in bowl or container.
Combine all remaining ingredients in a saucepan and bring to a boil, stirring until thoroughly blended.
Pour marinade over carrot mixture and refrigerate until flavor is absorbed. Will keep for a week.
Cut carrots into slices and boil
with sugar until tender. Drain and cool.
Alternate layers of carrots with slices of green pepper and onion rings. Blend together the tomato soup, vinegar, oil and 1 c sugar, mustard, Worcestershire sauce and salt and pepper.
Pour mixture over vegetables and refrigerate for 24 hours before serving. Keeps indefinitely.
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.
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.