Glazed Carrots
1 lb carrots, trimmed, scraped, sliced thin, cooked* 1 bell pepper, cored, seeded, chopped
(optional) 1 peeled, chopped Vidalia or sweet type onion 1 clove onion, crushed, peeled, minced
(optional) 1 can tomato sauce or tomato soup
3/4 cup Apple Cider Vinegar 1 cup sugar 1 teaspoon French's Prepared Mustard (mild) 1 teaspoon Lea &
Perrins or French's Worcestershire Sauce 1 teaspoon salt
4/2 cup Wesson Oil
* Add only enough water to partly cover carrots when cooking. Add 1 or 2 Tablespoons granulated
sugar. Cook just until tender.
Prepare and cook carrots. Drain. Combine with bell pepper (optional), onion, garlic (optional).
Combine tomato sauce or soup, vinegar, sugar, mustard, Worcestershire sauce, salt. Mix well. Add
Wesson Oil and combine well. Pour over vegetable mixture. Refrigerate and let stand 24 hours
before eating.
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