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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. 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. |