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Carrot Relish



2 pounds carrots, sliced

1 onion, chopped

1 green bell pepper, chopped

1 can tomato soup

1 cup granulated sugar

1/2 cup vegetable oil

3/4 cup wine vinegar

1 teaspoon mustard

1 teaspoon Worcestershire sauce


Cook carrots until barely tender; drain. Add onion and green bell pepper.

Mix tomato soup, sugar, oil, wine vinegar, mustard and Worcestershire sauce in a blender. Pour over carrot mixture and gently mix well. Refrigerate several hours or overnight.

Keeps 3 weeks in the refrigerator.


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