Marinated Carrots

1. 1

   Cook carrots until tender (can use 4 cans carrots, 14.5 ounces each). Set aside. In pan, heat until boiling, then cool slightly the vegetable oil, vinegar, sugar, tomato soup, prepared mustard and Worcestershire sauce. Pour over the carrots, onion and green pepper. Let cool completely. Place in the refrigerator and let marinate overnight. Serve cold or warm if desired.

No nutritional information available.

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