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

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