Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¾ cup | Vinegar |
| 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