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2 lbs. Carrots sliced
1 small green pepper chopped
1 medium onion chopped
1 can (10 3/4 oz.) tomato soup
3/4-cup vinegar
1/2-cup vegetable oil
1-cup sugar
1 tsp mustard
1 tsp Worcestershire sauce
Salt & pepper to taste
Cook carrots
While carrots are cooking,
combine remaining ingredients (except onion and green pepper)
and bring to boil.
Immediately after carrots are
cooked add hot sauce.
Cool and then add onion and
green pepper.
Refrigerate. It will keep several
weeks in covered container.
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