Ingredients: 2 lbs carrot 1 sm green pepper 1 med onion 1 can tomato soup salt-pepper 1 tsp prepared mustard 1/2 c salad oil 1 c sugar 3/4 c vinegar 1 tsp worcestshire Directions:Peel, slice and boil carrots in salted water until fork tender. Drain immediately and rinse in ice water or cubes. Make sauce of liquids and sugar until well blended. Pour mixture over carrots, green pepper rings and onions and refrigerate. Better if prepared several days ahead of time. Store in covered container. |