2 lbs. carrots 1 can c/ of Tomato soup 1 c. sugar 1 c. white vinegar 1 c. veg. oil 1 tsp. dry mustard 1 tsp, Worcestershire sauce 1 tsp. salt 1 tsp. pepper 1 onion chopped 1 green pepper chopped
Cook carrots until just done and drain, set aside. In a lge. bowl mix sugar, vinegar, oil, mustard, Worcestershire sauce, salt, pepper and tomato soup. Place carrots, onions, and bell pepper in sauce and let marinade for several hours in refrig. (or overnite) before serving.
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