This was Mom's favorite carrot recipe, and I'm very
fond of them too. She often took these to a pot luck dinner or
party. They take a little planned, because they are best if left
of marinate overnight.
5 cups sliced carrots
(2 40oz cans)
1 cup sliced red onion
1/2 green pepper, sliced
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 ounce vinegar
1 tsp prepared mustard
1 tsp Worstershire Sauce
pepper to taste
Place carrots, onions and peppers in bottom of dish.
Combine all other ingredients and pour over vegetable
mixture. Refrigerate.
