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(Serves 12 Or More)
5 c. carrots, sliced in thin
1 small green pepper, chopped
1 medium onion, chopped fine
1 (10 oz.) can tomato soup
1 c. sugar
1/2 c. vegetable oil
3/4 c. cider vinegar
1 tsp. salt (optional)
1/2 tsp. pepper
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Cook carrots 2 to 3 minutes; must be firm. Add green
pepper, onion, tomato soup, sugar, oil, vinegar, salt, pepper,
mustard and Worcestershire sauce. Mix together; pour over
carrots. Refrigerate overnight.

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