Carrot Salad - cooking recipe

Ingredients

1 lb. carrots, peeled and sliced
1 (16 oz.) can tomato sauce
1 c. granulated sugar
1/2 c. vegetable oil
3/4 c. wine vinegar
salt and pepper to taste
1 tsp. dry mustard
1 tsp. or more Worcestershire sauce
dash of hot pepper sauce (optional)
1 medium onion, chopped
1 medium green pepper, chopped
1 (16 oz.) can whole kernel corn, drained
1/2 c. chopped celery

Preparation

Boil carrots in salted water just until tender; drain and place in 2-quart covered casserole.
Combine tomato sauce, sugar, oil, vinegar, salt, pepper, mustard, Worcestershire sauce and hot pepper sauce; mix well.
Pour over carrots.
Add onion, green pepper, corn and celery.
Cover and marinate overnight.
Makes 8 to 12 servings.