Baby carrots, peeled, ready to cook (sliced like
Boil in salt water (until tender, but still crunchy)
Drain and set aside
1-baseball size onion, chopped fine
1-bell pepper, chopped fine
1-cup small minced celery
2-cans undiluted tomato soup
¼-cup Crisco Vegetable Oil
2-T. Lee & Perrins, Worcestershire Sauce
½-cup white distilled vinegar
1-T. mustard powder
Satans Breath® Southwest Blend
½-cup brown sugar
Put all the marinade in a sauce pan and bring to a low boil.
Now pour over carrots, and let sit in the refrigerator over
night. Serve cold as a side dish.