2 1/4 lbs carrots, sliced 1/2 medium red or white onion, chopped 1 c. sugar 1 (10 3/4 oz) can condensed tomato soup 1 tsp Worchestershire sauce 3/4 c. vinegar 1 tsp pepper 1 tsp salt 1 tsp dry mustard 1/2 c. oil
Cook carrots in a small amount of boiling salted water, covered until just tender. Add onion and drain liquid. Mix in sugar, soup, Worchestershire sauce, vinegar, pepper, salt, mustard and oil. Refrigerate overnight. Serve hot or cold.
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