| | Directions | - In a large cooking pot, cook the carrots in water until nearly done (tender but not overdone and mushy).
- Cool the carrots in ice water; then arrange in a bowl with the sliced onions and sliced green peppers.
- In a saucepan, combine the remaining ingredients and bring to a boil. Reduce the heat and simmer for 10 minutes; then cool slightly.
- Pour the sauce over the vegetables, mix well to coat, and then refrigerate overnight prior to serving.
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Cook Time: 40 minutes
Container: large cooking pot, a saucepan, and a large serving bowl
|  | | Ingredients | | - | | 2 pounds carrots, sliced |
| - | | 2 onions, sliced |
| - | | 2 green peppers, sliced |
| - | | 1/2 cup oil |
| - | | 1 teaspoon pepper |
| - | | 1 teaspoon salt |
| - | | 1 cup sugar |
| - | | 1 teaspoon mustard |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1 cup tomato soup |
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