2 lb. carrots
1 green pepper (optional)
1/2 c. salad oil
1 tsp. dry mustard
1 can tomato soup
1 large onion
1 c. sugar
1/2 c. vinegar
1 tsp. Worcestershire sauce
Pare carrots and slice thickly. Cook just until tender,
cool. Slice onion into rings; slice green pepper. Combine
ingredients and heat slightly. Pour over vegetables. Let
stand at least 4 hours. Will keep a long time in the refriger-
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