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Categories:Viewed: 33 - Published at: 8 years ago
Ingredients
- 3 to 4 lb. carrots, cut into rounds (tender-crisp)
- 1 onion, chopped
- 1 can tomato soup
- 1/2 c. sugar
- 1/4 c. oil
- 1 green pepper, chopped
- 1/2 c. vinegar
- 1 tsp. dry mustard
- salt and pepper to taste
Method
- Bring to a boil the onion, tomato soup, sugar, oil, green pepper, vinegar, dry mustard, salt and pepper and pour over carrots.
- Refrigerate overnight.