MARINATED CARROTS

2 pounds (lbs) carrots, sliced & cooked
1 medium onion
1 medium green pepper,diced

Blend throughly:

1 can toamto soup
1/2 cup oil
3/4 cup vinegar
1 teaspoon (tsp) Worcestershire sauce
1 teaspoon (tsp) prepared mustard
1 cup sugar

Mix with vegetables. Marinate overnight. Keeps 2 weeks in refrigerator. Drain some of sauce off when serving. Serve chilled.

Submitted by Dorthy Crum

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Vegetables Chapter
Recipes Submitted by Dorthy Crum

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