Name: Connie's Carrot Salad (hot or cold) Serves: 6 This comes from Anna's sister Connie Brady. Ingredients: 2 pounds carrots, washed, scraped and cut in 1-inch by 1/4-inch strips 1 large onion, thinly sliced 1 green pepper, seeded, deveined and thinly sliced Sauce: 1 Tbs Worchestershire Sauce 1 tsp salt 1/2 cup vegetable oil 1 to 1 1/2 cups sugar 1/4 tsp garlic salt 1 can Tomato Soup 3/4 cup wine vinegar 1 tsp dry mustard Cook carrots in boiling water for about 10 minutes, or until just tender but still crisp. Drain carrots and place in a bowl with the onion and pepper. Combine liquids in saucepan, bring to boil and simmer for 10 minutes. Pour hot sauce over vegetables and let sit for an hour, or refrigerate. Serve cold or at room temp.