Category: Vegetables

2 lb Carrots

1 Onion,medium-sized

1 Green pepper,medium

1 can Tomato soup

1 cup Sugar

3/4 cup Vinegar

1 tsp Worcestershire sauce

1 tsp Mustard

1/2 tsp Salt

1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers. 2. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving. 3. Drain and serve as an appetizer or as a relish.



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip