18 whole carrots, sliced
1 teaspoon sugar
2 green peppers, sliced
1 large onion, sliced
1 can tomato soup
1/2 cup vegetable oil
3/4 cup vinegar
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Boil carrots 5 minutes with 1 teaspoon sugar. Drain and cool.
Alternate layers of carrots, green peppers, and onions. Blend
remaining ingredients and cook in saucepan until heated. Pour over
vegetables. Refrigerate at least 24 hours.
Yield: 6 servings.
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