Product Recipes
- 3/4 tsp sugar
- 1/4 tsp vinegar
- 1/2 cup salad oil
- 1 can tomato soup
- 1/4 tsp mustard, prepared or dry
- 1 tsp Worcestershire sauce
- 1 tsp salt
- pepper to taste
- 1 red pepper, sliced very thin
- 3 small onions, sliced thin
- 2 cups sliced carrots, cooked lightly (long slices are best)
- Dissolve sugar in vinegar; then add oil.
- Thoroughly mix in all other ingredients except carrots, then stir in carrots; cover.
- Refrigerate for 24 hours.
- Will keep well in tightly closed jar.
