2 pounds carrots slightly cooked (can used canned, drained)
Add:
1 medium onion sliced
1 small bell pepper sliced
10 oz can tomato soup
1/2 cup wesson oil
1 cup sugar
3/4 cup viengar
1 tsp salt
1 tsp black pepper
1 tsp mustard
1 tsp Worcestershire sauce
Simmer 10 minutes. May be served hot but is much better if refrigerated overnight and served cold.
Recipe by E. Jean Sharpe