These are nice to have as cold hors d'oeuvres or as a hot vegetable.
2-1 lb. bags carrots, sliced into rounds- boiled in salted water, drained and cooled.
Add sauce:
3/4 cup vinegar
1- can tomato soup( I recommend low sodium tomato soup)
1/2 cup wesson oil (I recommend canola oil)
1- tsp. mustard
1- green pepper chopped
1- onion chopped
1- cup sugar
1 tsp. worcestershire sauce
Salt and pepper to taste
Pour sauce over carrots and marinate overnight.
ENJOY!
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