Sweet and Sour Carrots

We have an over abundance of carrots from the garden and so I will be sharing with you a variety of recipes that my family enjoys. This particular recipe is a favorite of ours. It is sweet and tangy all rolled into one. The recipe is supposed to be served cold but my family also enjoys it warm.




5 Cups sliced, cooked carrots
1/2 Cup chopped bell pepper
1/2 Cup chopped onion
2/3 Cup sugar
10oz. Can tomato soup
1/2 cup apple cider vinegar
1/2 Cup Olive oil
1 Teaspoon prepared mustard
1 Teaspoon Worcestershire sauce

Pre-cook sliced carrots and set aside. In medium saucepan, combine remaining ingredients. Boil over medium heat, stirring occasionally. Pour over carrots. Chill thoroughly.
Makes 12 servings.

*Try serving warm over rice for a quick light dinner. When I do serve it over rice, I add in broccoli. It not only tastes great but adds color to the meal.