2 lb. sliced carrots
1 small green pepper, diced
1 onion, sliced or diced
1 can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp Worcestershire sauce
Parboil carrots; cool. Add pepper and onion. Combine rest of
ingredients in blender and pour over. Let stand overnight.
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