Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Raw carrots |
| 1 medium | Onion slice thin |
| 1 | Green pepper or mushrooms or cauliflower or broc. |
| 1 can | Tomato soup |
| ½ cup | Oil |
| 1 cup | Sugar |
| ¾ cup | Vinegar |
| 1 tablespoon | Mustard |
| 1 tablespoon | Worchestershire sauce |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
Wash and peel and slice carrots. Cook until tender Drain Combine rest of ingredients in a bowl Stir in carrots and onions and veg. Cover tightly Place in frig. over night. If using mushrooms, put in the next day Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@... on Jul 17, 1997