Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots; peeled & sliced |
| 1 \N | Onion; chopped fine |
| 2 \N | Stalks celery; chopped |
| 1 \N | Green pepper; chopped fine |
| 1 can | Tomato soup |
| 1 cup | Sugar |
| ¼ cup | Salad oil |
| ¾ cup | Cider vinegar |
| 2 tablespoons | Dry mustard |
| 2 tablespoons | Worcestershire sauce |
Boil carrots 10 minutes in salted water. Drain & add other vegetables.
Bring tomato soup & remaining ingredients to a boil & pour over vegetables.
Marinate for 24 hours.
MRS R.I. (MARY) PEDEN
MRS J.W. (ADA) LONG
MRS PHILIP G. (ANN) MEENGS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .