| ingredients |
| 2 |
lbs. |
carrots,
sliced into “coins” |
| 1 |
med. |
onion,
chopped |
| 1 |
med. |
green
bell pepper, chopped |
| 1 |
can |
tomato
soup, undiluted |
| 1/2 |
cup |
oil |
| 3/4 |
cup |
sugar |
| 3/4 |
cup |
vinegar |
| 1 |
tsp. |
prepared
mustard |
| 1 |
tsp. |
Worcestershire
sauce |
| 1/4 |
tsp. |
pepper |
|
| method |
Cook
carrots, onions, and green peppers until slightly soft but still
crunchy. Mix all ingredients, refrigerate overnight.
Will keep for up to two weeks in
refrigerator. May also be served warm.
|
|
similar
: Sophia Sublett
Martin |
|
