2lb carrots, sliced and cooked
1 green pepper (optional)
1 large onion chopped
1 can tomato soup
3/4 cup white sugar
1/2 cup vegetable oil
1 cup vinegar
Heat oil and vinegar; add sugar and tomato soup.
Bring to a boil, then let simmer 5 minutes.
Pour over cooked carrots.
Refrigerate.
Keeps for weeks.
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