Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots; sliced round |
| 1 medium | Onion; sliced |
| ½ cup | Oil |
| 1 teaspoon | Prepared mustard |
| 1 teaspoon | Worcestershire |
| 1 small | Green pepper; thinly sliced |
| 1 can | (10.75-oz) tomato soup |
| 1 cup | Sugar |
| \N \N | Salt |
| ¾ cup | Cider vinegar |
| \N \N | Pepper |
Cook carrots in salted water until barely tender. Rinse. Arrange layers of carrots, green peppers and onions in bowl. Combine remaaining ingredients in a saucepan, bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate until flavor is absorbed.
MRS PAUL GARNER (ALICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .