5 c. sliced, cooked carrots
1 sliced onion
1 sliced bell pepper
3/4 c. vinegar
1/2 c. salad oil
Set aside until ready to pour marinade sauce over ingredients.
1 15-oz. can tomato sauce
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. black pepper
1 scant c. sugar
1 tsp. prepared mustard
Bring to a boil and cool. When cool, pour over carrot mixture and
let marinate for 24 hours.
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