Neva's Pickled Carrots

From Neva Crittenden

2 lbs. fresh carrots, peeled and sliced
1 sweet onion, sliced
1 green pepper, cut into strips
A little chopped celery

Heat in large saucepan:

1 14 oz. can tomato soup
1/2 C. salad oil
1 C. sugar
1 Tbls. prepared mustard
1 Tbls. worcestershire sauce

Add vegetables and cook for 30 min. over medium low heat.
Cool and refridgerate before serving.

I found this recipe on a postcard that Gramma sent to Mom while we were living in Grant, Michigan. It is dated June 4, 1987.

"Uncle" Harry and "Aunt" Neva Crittenden were Grandpa and Gramma's summertime neighbors at Gull Lake. They knew the family from years back.  The Crittendens were not relatives of the family, but their kids were the same ages as Grandpa and Gramma's kids, so Mom and her brothers called them "uncle" and "aunt," a tradition passed on to us grandchildren later on.

After Grandpa went to be with the Lord, "Uncle" Harry did a lot for Gramma. He mowed the grass and helped keep things going around her place in the summer, which was a great blessing to her.  She allowed them to use her telephone as they didn't have one at their summer cottage (yes, imagine that!).