Advent Lutheran Church ~ Eileen Teater
2 lbs carrots, sliced and cooked until tender
1/2 cup onion, sliced thin
1 can tomato soup
1/2 cup oil
1 cup sugar
1 1/2 cup vinegar
1 1/2 tsp. worcestershire sauce
Mix sauce ingredients together & heat to boiling. Pour over carrots and refrigerate. (Served at room temperature, heated or cold, as a side dish) Double the sauce & use 5 lbs of carrots to serve 25 people.
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