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5 lbs sliced carrots, cook until tender crisp. Drain
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2 cups undiluted tomato soup or tomato juice
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1 1/2 cups granulated sugar
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1/2 cup salad oil
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1/ 1/2 cups vinegar
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2 tsp salt
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1 tsp pepper
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1 Tbsp prepared mustard
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1 Tbsp Worchestershire sauce
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1 cup chopped onions
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1/2 cup chopped green pepper
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1/2 cup chopped celery
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