Sweet and Sour Carrots

Original Day Family Cookbook

Ingredients:

• • 2 lbs. carrots, chopped (5 cups) or thinly sliced

  • 1 green pepper, chopped

  • l1large onion in rings

  • 1 10-½ ounce can undiluted tomato soup

  • ½ cup salad oil

  • ½ cup brown sugar

  • 2/3 cup vinegar

  • 1 teaspoon dry mustard

  • 1 teaspoon Worcestershire sauce

  • pinches of salt and pepper

Directions:

Parboil carrots 5-10 min. until tender but not too soft. Drain and mix with pepper and onions. Boil the remaining ingredients and pour over the carrots. Let sit overnight in refrigerator before serving. Will keep covered in refrigerator several weeks. Serve on lettuce leaf for a salad.

Variations: