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Categories:Viewed: 71 - Published at: a year ago
Ingredients
- 2 lb. carrots, cook and cool, or 3 cans carrots
- 1 onion, chopped
- 1 can tomato soup
- 3/4 c. vinegar
- 1 tsp. dry mustard
- 1 mango, chopped
- 1 c. sugar
- 3/4 c. Crisco oil
- pinch of salt and pepper
Method
- Mix soup, vinegar, mustard, sugar, oil and salt and pepper. Put on stove and heat, then pour over carrots.
- Serve cold.