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Published: Tuesday, 12/10/2002

Golden Ring Carrots

2 pounds carrots

1 can tomato soup

1 green pepper, diced

1 medium onion, diced

1/2 cup oil

1/4 cup white vinegar

1/2 cup sugar or slightly less

1/2 teaspoon mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

Peel and slice carrots. Cook until tender. Drain. Combine other ingredients and add to cooked carrots. Marinate covered in refrigerator overnight.

Heat carrots and serve. Keeps well in refrigerator.

Yield: 12 servings



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