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Categories:Viewed: 64 - Published at: 3 years ago
Ingredients
- 2 lb. carrots, peeled, sliced and cooked until done
- 1 can tomato soup
- 1 c. sugar
- 3/4 c. vinegar
- 1 tsp. mustard
- dash of salt
- 1 small onion
- 1 green pepper
- 1/2 c. Crisco oil
- 1 tsp. Worcestershire sauce
Method
- Let carrots cool completely; drain well.
- Mix all ingredients together.
- Let stand for 24 hours before serving.