Marinated Carrots


Tonight, we cooked something else for dinner, but we made the marinated carrots as the side dish.


I would like to send a HUGE public thank you out to my husband, Mikey. He’s more help that I can even describe. Today was a rough day for me, the_pregnancy_fatigue_hit me very hard. I could hardly move because I was so_exhausted. He made supper for me, and all I had to do was cook the side dish.


It was very simple. There isn’t really a way to screw this up. All you have to do is add the ingredients together. I used baby carrots so that I wouldn’t have to cut anything (and because we already had some in our fridge). I also split the recipe in half, so that we wouldn’t have too many leftovers. I used 2.5 cups instead of 5 cups, etc. The only ingredient I used that may have been different was the for part where it says to add dry mustard. I’m not sure what dry mustard is, and I was too tired too do research. So I just added a little bit of mustard. I figured it wouldn’t make very much of a difference, since it was such a small amount.


Well, I did not like the flavor at all. My husband loved it. I guess it’s a matter of taste. I ate a few carrots and couldn’t eat anymore of it.


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5 cups of sliced fresh carrots, 1 large sliced onion, 1 sliced bell pepper, 1/2 cup of oil, 1/2 cup of vinegar, salt to taste, 1 can condensed tomato soup, 3/4 cup sugar, 1 tsp pepper, 1 tsp dry mustard, 1 tsp_Worcestershire_sauce.


Boil carrots until tender. Drain. Mix dry ingredients together. Add tomato soup, oil, vinegar,_Worcestershire. Pour mixture over carrots, onions, and bell peppers. May be eaten at once, or marinated overnight.


Serves 8-10