Administrativia

• 2 lbs carrots – sliced round, slightly thicker than penny-width
• 1 cup celery – sliced
• 2 onions – thinly sliced
• 1 green pepper – thinly sliced
• 1 can tomato soup
• 2/3 cup sugar
• 2/3 cup white vinegar
• 1/2 cup salad oil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon prepared yellow mustard
• 1 teaspoon salt
• Dash black pepper

Cook carrots until tender but do not overcook. Drain well and mix with celery, onions, and green pepper. Place remaining ingredients in a sauce pan and heat until just boiling.

Pour sauce mixture over carrots and vegetables. Cover and refrigerate overnight before serving.