3 lbs carrots, peeled and sliced on the diagonal
1 diced onion
1 diced bell pepper
Cook the above until tender (in pan with a little water)
In a separate bowl mix:
1 can tomato soup
1/4 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp. mustard
1 tsp. Worchestershire sauce
1 can crushed pineapple
salt & pepper to taste
Pour sauce over carrots in a baking dish. If desired, decorate with rings of bell peppers. Bake at 375 degrees for 30-40 minutes.
A favorite recipe from a Blossom Valley ward dinner (Zauss)
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