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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The folks at WIS are sharing their favorite holiday recipes with you. See how former WIS News 10 anchor Susan Aude makes her delicious, easy and quick corn bake.More >>
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 >>
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 >>
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 Kay Greer of Ind.
3 cans sliced carrots 1 med. green pepper, chopped fine 1 lg. onion, coarsely chopped 1 can undiluted tomato soup 1 cup sugar 1/4 cup olive oil 1 tsp. Worcestershire sauce 1/2 cup white sugar 1/2 tsp. Tabasco sauce (optional-or amount to your taste) 3 Tbsp. pace hot picante sauce (optional) Salt and pepper to taste.
Drain carrots and place in a 3 quart baking dish. Add chopped pepper and onions. Mix rest of ingredients together. Pour over carrots and peppers and onions. Mix well. Bake in 350 degrees oven for 1 hour or until onion and pepper are done. (Bake uncovered)
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