2 lb. carrots, peeled and
sliced into coins
1 medium onion, chopped
1 medium green pepper, sliced
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.
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