1 C. tomato sauce
1/4 C. margarine melted
salt and pepper to taste
1/2 t. dry mustard
1 med. green pepper
1 c. sugar
1/2 t. Worcestershire sauce
1 med. onion diced
Cook carrots until tender (slightly undercook them).
Drain well and set aside.
In a saucepan, combine remaining ingredients and cook 5 minutes over medium heat.
Pour over carrots. Refrigerate at least 2 days to marinate.
Dish can be served hot or cold as vegetable or a relish.
Recipe is from Gooseberry Patch a Pinch of This and a Pinch of That
There is also another version of the recipe at Taste of Home.com and the picture above is from them.
http://www.tasteofhome.com/
