2 pounds carrots, peeled and sliced
1 can of tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1 large bell pepper
1 large red onion
Cook carrot slices until tender. Mix soup, oil, sugar, vinegar, mustard and Worcestershire sauce together.
Slice pepper and onion. Place onion, pepper and carrots in layers in airtight bowl. Pour marinade over and refrigerate for at least 24 hours.
The Florida Conference of The United Methodist Church
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