5-6 C sliced carrots, cooked and drained
1 can tomato soup
1/2 C salad oil
3/4 C vinegar
1 t worcestershire sauce
1 medium onion, sliced thin
1 t dry mustard
1 t salt
1 small green pepper, chopped fine
1 C sugar
1 t pepper

Mix all ingredients except carrots and pour over carrots. Keeps 2-3 weeks refrigerated. Serves 8 to 16. Serve hot or cold.

The note on this one says “Cleo.”