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Categories:Viewed: 68 - Published at: a year ago
Ingredients
- 2 lb. carrots, cook 20 minutes
- 1 large bell pepper
- 1 large onion
- 1 can Campbell's tomato soup
- 1 c. sugar
- 1 tsp. salt
- 1/2 c. cooking oil
- 1 tsp. dry mustard
- 2/3 c. vinegar
Method
- Cook carrots about 20 minutes.
- In separate pan, bring to a boil:
- tomato soup, sugar, dry mustard, salt, vinegar and cooking oil.
- Slice bell pepper and onion.
- Layer carrots on bottom; alternate with pepper and onion layers.
- Pour on liquid.
- Chill 12 hours before serving.
- Will keep in refrigerator for 6 weeks or more.
