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2 lb. carrots
1 large green pepper, chopped
1 medium onion, chopped

1 can tomato soup
3/4 c. vinegar
1 tsp. Worcestershire sauce
1/2 c. Wesson oil or olive oil
3/4 c. sugar or Equal
1 tsp. mustard

Wash, scrape and slice carrots in rounds. Cook in
salted water until tender, but still crisp; drain. Cool. Add
onion and pepper to carrots. Put all sauce ingredients in food
blender about 2 minutes. Pour over vegetables and mix well.

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