Spiced Carrots

9 ingredients
5 steps

Ingredients

  • 2 lb. carrots
  • 1 can Campbell's tomato soup
  • 1/2 c. vinegar
  • 1/4 c. Wesson oil (I use Crisco)
  • 2/3 c. sugar
  • 2 tsp. dry mustard
  • 1 Tbsp. Worcestershire sauce
  • dash of pepper
  • 1 large onion, sliced thin

Directions

  1. 1
    Peel and slice carrots; cook in salt water until tender, but not mushy.
  2. 2
    Blend other ingredients.
  3. 3
    Drain carrots.
  4. 4
    Add onion; cover with sauce.
  5. 5
    Refrigerate overnight.

Products Matching These Ingredients

Cream soup air corners

E NOVA 3

heirloom tomato

sunset

 Italian tomato puree

Italian tomato puree

Sainsbury's

B NOVA 1
Organic tomato pulp

Organic tomato pulp

Kazidomi

A NOVA 1

Cream Of Mushroom Condensed Soup

Tops

C NOVA 4

Creamy potato soup mix

E NOVA 4

Broccoli, cauliflower & carrots california blend

Spartan

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1
Campbell's Ready To Serve Chicken Noodle Soup (7.25 Oz)

Campbell's Ready To Serve Chicken Noodle Soup (7.25 Oz)

Campbell's

C

Campbell's soup cream mushroom-low sodium

B NOVA 4

Campbell's cream of chicken

Campbell's

NOVA 4

More Recipes to Try

Chicken Spectacular

7 ingredients

Chewy Peanut Butter And Apple Cookies

9 ingredients

Creole Green Beans

8 ingredients

Mam Maw'S Fruit Cake

6 ingredients

Sweet And Sour Pork Chops

5 ingredients

Baby Food Bars

12 ingredients

Crescent Dogs 'N Cheese

3 ingredients

Chili Relleno Casserole

8 ingredients

Pork Chop Casserole

6 ingredients

Mandarin Orange Salad

4 ingredients

Orange Congealed Salad

7 ingredients

Baked Potato Toppings

3 ingredients