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3 cans cooked carrots (circular cut)
3/4 c. chopped onion
1/2 c. chopped green pepper
1 can tomato soup
3/4 c. sugar
2 Tbsp. vinegar
1 tsp. Worcestershire sauce
1/2 c. cooking oil
1 tsp. mustard

Drain carrots; set aside. Boil remaining ingredients for 5 minutes.
Place carrots in covered casserole dish. Pour soup mixture over
carrots. Refrigerate at least overnight. Heat to serve. Sauce
makes good dressing for lettuce wedges.

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