Salads
| Amount | Measure | Ingredient |
|---|---|---|
| 2 pounds | carrots (4 1/2 cups) -- sliced in 1/2" | |
| -- | rounds | |
| 2 med. | onions -- sliced thin | |
| 1 | green pepper -- cut in strips | |
| 1 can | tomato soup | |
| 3/4 cup | vinegar | |
| 1/2 cup | oil | |
| 2/3 cup | sugar | |
| 1 tsp. | Worcestershire sauce | |
| 1 tsp. | mustard | |
| 1/2 tsp. | salt |
Cook carrots about 8-10 minutes. Drain and combine with onion and greenpepper. Combine the remaining ingredients and pour over the carrots. Marinateovernight. Will keep a week