5 c Carrots, sliced
1 c Tomato soup
3/4 c Vinegar, white
1/2 c Oil
1 ts Mustard, dry
1 ts Salt
1 ts Worcestershire sauce
1 Onion, cut in rings
1 Green pepper, large
3/4 c Sugar, white
Parboil carrots for about 12 - 15 minutes. Add rest of ingredients
and marinate in refrigerator at least 24 hours. Serve chilled.
