Ingredients

2 lbs. carrots, unpeeled & washed, cut like a penny
1 medium green pepper, slivered
1 medium onion, cut in onion rings
1 can tomato soup
1 C. sugar
3/4 C. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Cooking Instructions

Boil carrots until tender and drain; place in bowl alternating the carrots, pepper and onion rings. Beat remaining ingredients together and pour over contents. Refrigerate for 24 hours.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)