2 lb. carrots, cleaned and
1/2 c. salad oil
1/2 c. vinegar
1 c. sugar
1 can Campbell's tomato soup
1 tsp. black pepper
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 onion, sliced
1 bell pepper, sliced
Cook carrots in salted water. Mix together oil, vine-
gar, sugar, soup, black pepper, mustard and Worcestershire
sauce. Bring to a boil and add onion and bell pepper. Simmer
5 minutes. Add carrots. Good hot or cold. Make ahead. Will
keep a week in refrigerator.
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