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Receta Blue Ribbon Carrot Salad
by CookEatShare Cookbook

Blue Ribbon Carrot Salad
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Ingredientes

  • 2 pound carrots, cut into 2 x 1/4 inch sticks
  • 1 can condensed tomato soup
  • 1/4 c. sugar
  • 1/2 c. vinegar
  • 1 teaspoon dry mustard
  • 1/4 c. salad oil
  • 1 teaspoon Worcestershire sauce
  • 1 c. snow pea pods, halved crosswise, cooked & liquid removed
  • 1 green pepper, cut into strips

Direcciones

  1. In 4 qt saucepan, over medium heat in 1 inch boiling water, cook carrots till tender. Drain. Cold slightly.
  2. In large bowl, combine soup, sugar, vinegar, mustard, salad oil and Worcestershire sauce. Add in carrots, pea pods and pepper; toss to coat well. Cover, chill till serving time - at least 4 hrs. 6 c. - 8 servings.