Please Visit Our Sister Sites:


2 lb. carrots, peeled and
sliced into coins
1 medium onion, chopped
1 medium green pepper, sliced
into rings
1/2 c. vegetable oil
1/4 c. vinegar
1 tsp. Worcestershire sauce
1 can cream of tomato soup
1 c. sugar
1 tsp. prepared mustard
1 tsp. salt
1/2 tsp. black pepper

Cook carrots 3 to 4 minutes in boiling water; they
should not be soft, but just crunchy. Drain and combine with
onion and green pepper in a glass dish. Make a marinade by
stirring together the remaining ingredients and pour over
vegetables. Let stand overnight in refrigerator. Serve cold.
Serves 8 to 10. Keeps 2 to 3 weeks in refrigerator.

This is a recipe from our database at Cookbooks On/Line!

1,000,000+ free recipes and free software at:

Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.

Help Us Improve The Database!
If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much):
Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great!
Was this recipe an exact duplicate of another recipe in the database? Yes No
Was this recipe incomplete, incorrect, or confusing in any way? Yes No
Short comment about this recipe: (50 characters or less.)
Thanks for your help!