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2 lb. carrots
1 can tomato soup
1 c. sugar
1 Tbsp. Worcestershire sauce
3/4 c. vinegar
1 onion, chopped
1 tsp. prepared mustard
1 green pepper, chopped
1 tsp. salt
1/3 c. salad oil

Scrape and slice carrots. Cook until tender. Remove
from heat; drain. Mix in the rest of the ingredients; bring to
a full boil. Remove from heat; cool. Refrigerate 2 hours.
Can keep several weeks in the refrigerator.

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