2 tablespoons margarine
1 carrot, sliced
2 tablespoons vinegar
1 (16 ounce) can cream of mushroom soup
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced mushrooms, drained
2 eggs
1 tablespoon vegetable oil
1 teaspoon white sugar
1 teaspoon salt
1 cup chopped fresh parsley
Place margarine, carrot, vinegar, cream of mushroom soup and corn in a large mixing bowl. Mix together. Reduce heat to medium-low.
Season vegetable mixture with salt and pepper. Pour over vegetable mixture.
Melt butter/margarine or margarine over microwave-safe griddle (2 inches from heat source). Brush with vegetable mixture.
Gently cook 1 to 2 minutes or until vegetables are tender. Remove skillet from heat. Place griddle over medium high heat, turn and brush lightly with oil/wine whisk(es) and sugar/salt mixture. Cook 5 minutes or until vegetables are tender. (Note: I cook in one second increments so start at 1 second and cut back as needed.) Serve with kitchen knife(s) or tongs.