2 lbs. carrots, sliced in 1/4" rounds
2 med.-sized mild onions, thinly sliced (separated into rings)
1 med. green pepper, cut into thin strips
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. corn oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt

Cook carrots in a small amount of water until just tender, about 8 to 10 minutes. Drain. Combine with onion and green pepper in a large bowl. You may prefer to cook pepper and onion a few minutes. Stir together remaining ingredients. Pour over vegetables in bowl. Cover and marinate in refrigerator overnight. Makes 5 cups. Will keep in refrigerator several days.

July 11, 1991