You may also like
Categories:Viewed: 23 - Published at: 7 months ago
Ingredients
- 2 lb. carrots, sliced thin
- 1 tsp. dry mustard
- 1/2 c. sugar
- 1 can condensed tomato soup
- 1/4 c. salad oil
- 1/2 c. vinegar
- 1 green pepper, sliced
- 1 onion, chopped
Method
- Cook carrots just until tender.
- Mix remaining ingredients in a pan.
- Bring to a boil and pour over cooked carrots. Refrigerate.
- Will keep up to 6 weeks in refrigerator.
- Sauce left after other ingredients have been eaten can be used over salads.