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2 lbs. sliced carrots, cooked and drained 1 small green pepper, chopped 1 can tomato soup 1/2 c. salad oil 1 c. sugar 1/4 c. white vinegar 1 tsp. prepared mustard 1 tsp. Worcestershire sauce salt and pepper to taste Combine all ingredients in order listed in a large bowl. Stir to mix. Refrigerate overnight. Serve cold. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |