Yield: 1 Servings
|2 pounds||Carrots - sliced, salted, and partially cooked|
|1 \N||Green pepper - sliced|
|1 medium||Onion - sliced|
|1 \N||Can tomato soup|
|½ cup||Salad oil|
|1 cup||Granulated sugar|
|1 teaspoon||Prepared mustard|
|1 teaspoon||Worchestershire sauce|
Partially cook the sliced carrots and let them cool. Drain the carrots and layer them with the onion and green pepper in a dish.
Combine remaining ingredients in a blender and pour over the carrot mixture. Marinate refrigerated for two days before serving.
Posted By Susan Kenzler <susan@...> On rec.food.recipes or rec.food.cooking