Carrots For A Crowd - cooking recipe

Ingredients

8 lb. carrots, sliced at an angle
4 large green peppers, sliced thin
4 large onions, sliced thin
1 (3 lb.) can tomato soup
1 1/2 c. vegetable oil
3 c. sugar
2 1/2 c. vinegar
4 Tbsp. prepared mustard
4 Tbsp. Worcestershire
1 Tbsp. salt
1 Tbsp. pepper

Preparation

Cook carrots in salted water until crispy. Rinse in cold water; drain. Add onions and green peppers. In a small pan, mix remaining ingredients and bring to a boil; stir. Pour over carrots, peppers and onions.
Refrigerate overnight. Serve hot as a vegetable or cold as a salad.