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Categories:Viewed: 25 - Published at: 5 years ago
Ingredients
- 3 lb. cooked carrots (1 c.), sliced and drained
- 1 small green pepper (optional)
- 1 medium onion, chopped
- 1 (10 oz.) can tomato soup
- 1/2 c. salad oil
- 3/4 c. vinegar
- 1 c. sugar
- 1 tsp. each: salt, pepper, dry mustard and Worcestershire sauce
Method
- Combine carrots, onion and pepper.
- Mix all other ingredients; pour over vegetables.
- Cover and marinate at least 12 hours.
- Will keep a long time.
- Leftover sauce can be re-used again and again.
