2 lb. baby carrots, cut in circles
1/2 c. sliced diced green pepper
1/2 c. chopped onions
celery (if desired)
1 can tomato soup
1 c. sugar
1/2 c. oil
3/4 c. cider vinegar
1 tsp. mustard (not dry)
1 tsp. Worcestershire sauce
1/2 tsp. each salt and pepper
Heat and bring to a boil the tomato soup, sugar, oil, cider
vinegar, mustard, Worcestershire sauce and salt and pepper. When
cool, pour over carrots and marinate.
May be kept in jars in refrigerator for a week. Yields 10 to
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