Sweet and Sour Carrots

By LynnWelch

From Florence Mangold

Ingredients

• 2 bunches carrots
• large pepper (green), chopped very fine
• small onion, chopped very fine
• 1 can tomato soup, undiluted
• 1 t Worcestershire sauce
• 1/3 cup EVOO
• 1/3 cup sugar
• 1/2 cup wine vinegar
• 1 t regular mustard
• salt to taste

Preparation

Step 1

Cut and cook carrots
Drain well
Mix all other ingredients and add to drained carrots
Stir well, store up to 3 weeks in covered container