Cold Carrot Relish
2 (1 lb.) bunches of carrots
2 lg. onions, minced
1 green pepper, minced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
1 tsp. Sugar
1 tsp. Worcestershire sauce
3/4 c. balsamic vinegar
1 tsp. salt
Peel and slice carrots into "coins". Cook carrots until just tender. Drain and
cool carrots. Mix all other ingredients. Add cooled carrots. Marinate in covered
container in refrigerator. Serve cold. This recipe keeps in the refrigerator for
quite a while.