2 lbs carrots
3 green onions, sliced with tops included
1/2 cup chopped green pepper
1 can (10 3/4 oz) tomato soup, undiluted
3/4 cup sugar
1/2 cup vinegar
1 TBsp worcestershire sauce
1 tsp salt
1/8 tsp cayenne pepper | | | Wash, peel and slice carrots. Steam until crisp-tender. Drain. Place in a bowl with onions and pepper. In a medium saucepan, combine remaining ingredients. Bring to a boil, stirring constantly. Pour over carrot mixture. Cover and refrigerate at least 24 hours before serving. Yield: about 6 cups of carrots
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