Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
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Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Betty Chester of Tenn.
2 Pounds of Carrots, sliced diagonally 1 medium green pepper, chopped 1 medium onion, chopped 1 cup sugar 1/2 cup vinegar 1/2 cup vegetable oil 1/2 tsp. yellow mustard 1/2 tsp. Worcestershire Sauce 1 can tomato soup Salt and Pepper to taste
Cook carrots until they are tender and drain. In saucepan, combine sugar, tomato soup, Worcestershire Sauce, vinegar, mustard, salt and pepper. Cook over medium heat until bubbly. Turn down the stove on low and cook, stirring occasionally for 20 minutes. Pour sauce over carrots, onions and peppers. Do not cook the onions or peppers. Refrigerate over night and serve.
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