Sweet and Sour Carrots

Let’s make it

1. Peel and cut the carrots into sticks about ¼ inch thick. Simmer in water for 6–10 minutes, until just tender; drain well.
2. In a saucepan over medium-low heat, stir the mustard, oil, sugar and vinegar until the sugar dissolves.
3. Add the tomato soup and bring to a boil. Remove from the heat.
4. Stir in the sliced onion and diced green pepper.
5. Pour over the carrots and mix. Cool briefly, cover and refrigerate overnight. Stir before serving chilled.

From the complete review edition, page 78. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.