Carrot Salad
Make 6 to 8 servings

Ingredients

• 2 - quarts water

• 2 - pounds carrots, pared and sliced

• 1 - can tomato soup

• 1/2 - cup green bell peppers, chopped

• 1 - large onion, sliced

• 1 - cup sugar

• 3/4 - cup apple cider vinegar

• 1 - teaspoon salt

• 1/4 - teaspoon pepper

• 1 - teaspoon Worchester sauce

1. In a medium pot, add the water and bring to a boil.  Drop in the carrots in boiling water for 30 minutes.  You want the carrots tender.  Drain carrots in colander.
2. In a small bowl, combine the tomato soup, onion, green peppers, onion, sugar, vinegar, salt, pepper, and Worchester sauce.
3. In a large bowl, add the drained carrots.  Then pour tomato soup mixture over the carrots.  Mix well and cover.  
4. Place in refrigerate two days.  Before serving, stir and drain some of the liquid if there is too much.

Picnicking & Tailgating:

Before packing for the picnic or tailgate party, stir and drain some of the liquid, if there is too much.  Place carrot salad into a plastic container and store in ice chest until you reach your destination.