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Carrot Marinade

1 pound raw carrots, sliced (5 c.)
Cook in boiling water until tender. Drain.

Mix together and marinate in:
1 cup canned tomato soup, undiluted
1 cup sugar
1/2 cup oil
3/4 cup vinegar
1 medium onion, sliced
1 bell pepper, sliced
1 teaspoon mustard
1 teaspoon Worcestershire
1 teaspoon salt
1 teaspoon pepper

Mix and refrigerate overnight