2 (No. 2) cans carrots,
1/2 c. oil
1 onion, chopped fine
1 tsp. Worcestershire sauce
1 c. sugar
1 can tomato soup
2/3 c. vinegar
1/4 c. green pepper
1 tsp. dry mustard
Combine all ingredients and refrigerate overnight. If
fresh carrots are used, cook just until done in salted water
and drain well.
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