5 c. sliced carrots
1 medium onion
1 small green pepper
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
Cook carrots until tender, but still firm. Drain.
Cool. Mince green pepper and slice the onion. Mix with cooled
carrots. Cover with remaining ingredients and marinate about
12 hours. Keeps 2 weeks in refrigerator.
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