Hi! I'm chris escue. I design databases, build software, and dabble in the culinary arts.
- 2 lbs carrots, peeled and sliced
- 1 can (3.5 oz) jar of cocktail onions
- 1 cup sugar
- ½ cup oil
- ¼ tsp pepper
- 1 tsp worcestershire sauce
- ½ can of chopped green peppers
- 1 can of tomato soup
- ¾ cup wine vinegar
- 1 tsp salt
- 1 tsp mustard
Cook, drain, and cool carrots. Mix carrots, green peppers, and onions. Thoroughly mix all other ingredients. Pour mixture over vegetables. Cover and refrigerate for at least two days.