Cooking Our Way - Elizabeth Lamb’s Family Cookbook

2 lb. carrots
1 c. sugar
1 c. green pepper
¾ c. vinegar
1 c. onion, chopped
½ c. salad oil
1 c. tomato soup
1 t. dry mustard
1 T. Worcestershire sauce
salt and pepper to taste

Slice carrots and cook until tender crisp. Drain and add to marinade. Yield 2 quarts.

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