Cool Carrots

Name: Cool Carrots
Ingredients: 2 lb. carrots, sliced, cooked and drained; 2 small peppers, cut in slivers; 3 small onions, cut in rings; 1 (10 1/2 oz.) can tomato soup; 1/2 c. vinegar; 1/2 c. vegetable oil; 1 c. granulated sugar; 1/2 tsp. dry mustard; 1/2 tsp. salt; 1 Tbsp. Worcestershire sauce; pinch of pepper

11 ingredients

7 steps

Ingredients

2 lb. carrots, sliced, cooked and drained
2 small peppers, cut in slivers
3 small onions, cut in rings
1 (10 1/2 oz.) can tomato soup
1/2 c. vinegar
1/2 c. vegetable oil
1 c. granulated sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1 Tbsp. Worcestershire sauce
pinch of pepper

Directions

1

In a 2-quart glass container with a tight lid (mayonnaise jar), layer carrots, green peppers and onions.
2

Set aside.
3

Combine soup, vinegar, oil, sugar, mustard, salt, Worcestershire sauce and pepper.
4

Bring to boil over medium heat, stirring occasionally. Pour tomato mixture over layered vegetables.
5

Cool; put lid on and refrigerate.
6

Use within 2 weeks.
7

Makes 6 cups.