Tuesday, September 15, 2015

Here's a vegetable recipe that has become a staple to take to potluck meals.  When I overheard one man telling another man to be sure to try the carrots because they were really good, I knew I had a quick, easy winner.  I assume it's called Mexican because of the green chiles.
                                       Mexican Carrots
2 lbs cooked carrots
1 onion sliced
1 can tomato soup
1/4 c. vinegar
1/2 c. sugar
salt to taste
4 oz can chopped green chile
Stir together & simmer to blend flavor

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