Blog post
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:
- Wash carrots by rinsing with water.
- Peel carrots with vegetable peeler.
- Slice carrots thinly.
- Slice onion thinly.
- Cover carrots with water in saucepan with lid.
- Cook (bring to boil) until barely tender.
- Drain.
- Combine remaining ingredients (no carrots or onion) into
another saucepan.
- Heat to a boil, stirring. Note:
Canola oil is flammable.
- Cool slightly.
- Pour over carrots and onion.
- Refrigerate. Best if made three days or more before serving.
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