Servings: 8-12
Submitted by Dawn
DESCRIPTION
Fantastic flavor. A hit wherever it goes!
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- 1 pound carrots, peeled and sliced
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 – 16 ounce can tomato sauce
- 3/4 cup wine vinegar
- salt and pepper to taste
- 1 teaspoon dry mustard
- 1 teaspoon (or more) Worcestershire sauce
- dash hot pepper sauce (optional)
- 1 medium onion
- 1 medium green pepper, chopped
- 1 can whole kernel corn
- 1/2 cup chopped celery
DIRECTIONS
Cook carrots in salted water just until tender. Drain and place in a casserole dish. Mix together tomato sauce, oil, vinegar, sugar, salt, pepper, mustard, Worcestershire and hot pepper sauce. Pour over carrots and add onion, green pepper, corn and celery. Marinate overnight. Will keep a week in the refrigerator.