2 lbs. carrots (peeled and sliced)
1 can tomato soup
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. prepared mustard
1 tsp. Worcestershire Sauce
1/2 c. salad oil
3 small onions sliced
1 medium bell pepper sliced
Cook carrots just til tender. Drain and cool. Add onions and peppers. Mix other ingredients and heat to dissolve sugar. Pour over cooled carrots, onions, peppers. Cover and refrigerate.
Margaret Teague
