Barbara Rosenthal • Conway, Mo.
• 2 pounds carrots, sliced
• 1 medium onion, finely chopped
• 1 10-ounce can tomato soup
• 2 C salad oil
• 1/2 C brown sugar
• 1/2 C sugar
• 1/2 C vinegar
• 1 tsp mustard
• 1 tsp Worcestershire Sauce
• Salt and paper to taste
Boil carrots until tender. Drain carrots and add remaining ingredients and cook for about 5 to 10 minutes. Allow to cool and chill for 10 hours or overnight before serving. Serve hot or cold.
