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Saucy Carrots

Anne Major
Duncan Major

  • 1 ½ Ib sliced carrots
  • ½ cup green pepper
  • 1 can tomato soup
  • ¾ cup sugar

  • ½ cup oil

  • ½ cup vinegar

  • 1 onion, minced
  • 1 tsp Worcestershire sauce
  • ½ tsp salt

Parboil carrots until tender crisp, approximately 5 minutes. Combine remaining ingredients and stir together. Add to carrots. Refrigerate overnight.