Sweet And Sour Carrots - cooking recipe

Ingredients

2 (1 lb.) bags carrots
1 medium onion, ring sliced
1 can tomato soup
3/4 c. apple cider vinegar
1 tsp. Worcestershire sauce
salt and pepper to taste
1 green pepper, sliced (optional)
1 c. sugar
1/2 c. salad oil
1 tsp. dry mustard

Preparation

Wash and peel carrots.
Cut in rounds about 1/4-inch thick. Cook in small amount of salted water until tender (approximately 15 minutes).
Boil liquid ingredients and spices for 15 minutes. Drain carrots.
Layer 1/2 carrots, onions and peppers; pour half the sauce on.
Then repeat.
Refrigerate one night or longer.
A week of marinating is best for full flavor.