With onion and green pepper.
From a box sold in Warren, Michigan. Click here to see the front in full size.
This box was a birthday gift to AdGo from Julie at Covetpaper.com. Thanks MmBe!
5 cups sliced carrots
1 medium sweet onion
1 small green pepper
1 (10-3/4 oz.) can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. or less of sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
Cook carrots until tender and cool.
Separately, mix onion and green pepper with carrots, then other ingredients.
Stir well and pour over carrots, onion, and pepper previously mixed. Cover and marinate in refrigerator at least 12 hours. Drain before serving.
Save liquid and put back what remains in refrigerator. Can be kept two or three weeks there.
Bertha Meyer Anderson