2 lb. sliced, cooked carrots
1 (10 oz.) can tomato soup
1/2 c. oil
1 c. sugar
1/2 tsp. Worcestershire sauce
1/2 sliced onion
1 sliced green pepper
1/2 c. vinegar
Drain water off carrots. Add remaining ingredients that
have been mixed together. Marinate in refrigerator 24 hours.
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