6 cups carrots - 2" lengths 1 small chopped onion 1 small green pepper (in rings) 1 can tomato soup (undiluted) 1/2 cup oil 1 cup sugar 3/4 cup white vinegar 1 tsp prepared mustard 1 tsp Worchestershire sauce 1 tsp salt 1 tsp pepper
Cook carrots till tender. Drain and cool. Combine rest and pour over carrots. Let sit 24 hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.