2 lbs. fresh cooked carrots, sliced ¼ inch
thick
(can use 4½ cups canned carrots)
2 medium onions thinly sliced and separated
½ green pepper sliced
1 can tomato soup
¾ cup vinegar
1 cup sugar
½ cup oil
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
½ teaspoon salt
Cook Carrots in
small amount of water 8-10 minutes, drain. Combine with onions and pepper in a
large bowl. Stir together remaining ingredients; pour over vegetables. Cover and
marinate in refrigerator several hours or overnight. Keeps indefinitely.
