2 lbs. carrots, sliced
1 medium onion, thinly sliced
1 cup sugar
1 tsp yellow mustard
1 cup condensed tomato soup (do not dilute)
1 small green pepper, sliced into rings
1/2 cup oil
3/4 cup vinegar
1 tsp. Worcestshire sauce
salt & pepper to taste
Slice and boil carrots in salted water until fork tender.
Alternate layres of carrots, peppers, onions in a medium blow.
Make a marinade of remaining ingredients, beating until completely blended.
Pour mixture over vegetables and refrigerate.
Will keep several weeks.
Can be used as a salad or relish.
Pairs Well With
Family recipe we always make for picnics and there's never any left over!