Sweet and Sour Carrots
- 2 lbs. carrots, sliced, cooked and drained
- 1 cup tomato sauce
- 1/2 cup sugar and 6 pkgs. Sweet 'n Low sweetener
- 1 Tbsp. margarine
- 1/2 cup vinegar
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. dry mustard
- 1 onion, diced
- 1 pepper, diced
Combine sauce ingredients, cook 5 minutes; pour over carrots. Keeps well for 1 week.
Note: This recipe really does call for both sugar and Sweet 'n Low.
By Robin from Washington, IA
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