2 lb. carrots, thinly sliced
1 small green pepper, thinly
sliced into rings
1 medium onion, thinly sliced
1 tsp. Worcestershire sauce
1 c. sugar
3/4 c. white vinegar
1 tsp. prepared mustard
1 can tomato soup
1/2 c. oil
salt and pepper to taste
Cook carrots in boiling salted water until tender, but
still crisp. When cool and drained, alternate carrots, pepper
and onion. Combine Worcestershire sauce, sugar, vinegar,
mustard, tomato soup and oil. Salt and pepper to taste; heat.
Pour sauce mixture over layered vegetables. Cover and refrig-
erate. (Flavor is best if made a few days ahead.) Keeps
refrigerated a long time.
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