Shirley A. Bartosh

2 lb. carrots, sliced & cooked
1 med. green pepper
1 med. onion
1 can tomato soup
1/2 c. corn oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. Worcestershire sauce

Mix with cooled carrots, peppers and onions. Let stand for 6 hours before serving.

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.