2 pounds cooked carrots, coined
2 small onions, chopped and cold
2 green peppers, chopped and cold
1 cup diced celery, chopped and cold
Bring to a boil: 1 cup sugar, 3/4 cup vinegar, 1/2 cup oil, 1 Tbls. mustard, 1 tsp. salt, 1 can tomato soup, 1/2 tsp. worstershire sauce
Mix cooked carrots, onions, peppers, celery to liquid mixture.
Serve cold or hot. Delicious over rice. Refrigerate.
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