March 10, 2008
Ingredients: 2 lbs. carrots 1 onion 3/4 cup white vinegar 3/4 cup sugar 1 tsp. salt 1 tsp. pepper 1 can Campbell's condensed tomato soup 1/2 cup canola oil 1 tsp. Worcester sauce 1/4 tsp. dill weed Instructions: 1. Wash carrots by rinsing with water. 2. Peel carrots with vegetable peeler. 3. Slice carrots thinly. 4. Slice onion thinly. 5. Cover carrots with water in saucepan with lid. 6. Cook (bring to boil) until barely tender. 7. Drain. 8. Combine remaining ingredients (no carrots or onion) into another saucepan. 9. Heat to a boil, stirring. Note: Canola oil is flammable. 10. Cool slightly. 11. Pour over carrots and onion. 12. Refrigerate. Best if made three days or more before serving.