2 lb Carrots, sliced
1 lg Onion, diced
1 ea Green Pepper, diced
1 c Sugar
1 c Oil (can use less)
3/4 c Vinegar
1 t Dry Mustard
1 t Salt
1 cn Tomato Soup
Cook carrots until tender. Mix sugar, oil, vinegar, mustard,
salt and tomato soup in saucepan. Bring to a boil. Pour over the
carrots. Add onion and green pepper. Mix lightly. Cover and
refrigerate 24 hours. Serve cold.
Typed for you by Sandi Cutright.
