Marinated Carrots

A recent addition to Mom's repetoire.

35 minutes to prepare, marinates overnight

Makes 12 servings

Norma Brown, via Janice T. Watlington

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Ingredients

• 5 cups Carrots sliced and steamed
• 1 medium Green Pepper chopped
• 1 medium Onion sliced in rings
• 1 cup Sugar
• 1/2 cup Vegetable Oil
• 1 can (8 oz.) Tomato Sauce
• 1 tsp. Worcestershire Sauce
• 1 tsp. Salt
• 1 tsp. Yellow Mustard seed ground
• 1 tsp. Black Pepper ground

Directions

Peel, chop and steam carrots.

Chop remainder of vegetables, and mix with cooked carrots and marinade made from remainder of ingredients. Refrigerate overnight before serving.

May be served hot or cold.

Mom frequently doubled this recipe, as it keeps well in the refrigerator.