5 c. carrots
1 green pepper
1 can tomato soup
1/2 c. sugar
1/2 c. vinegar
1/3 c. salad oil
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
salt and pepper
Slice carrots and cook until tender. Chop onions and
green pepper. Mix in saucepan the can of tomato soup, 1/2 cup
sugar, 1/2 cup vinegar, salad oil, Worcestershire sauce and
mustard. Salt and pepper to taste. Add the onions and green
pepper to the hot, cooked carrots. Drain carrots first. Heat
the tomato soup mixture, but do not boil. Pour the soup
mixture (which is a dressing) over the carrot mixture; let
cool. Marinate several hours.
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