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CATEGORY CUISINE TAG YIELD
Vegetables Salads, Vegetables, Easy, Sandi’s 4 Servings

INGREDIENTS

2 lb Carrots, sliced
1 lg Onion, diced
1 Green Pepper, diced
1 c Sugar
1 c Oil (can use less)
3/4 c Vinegar
1 ts Dry Mustard
1 ts Salt
1 cn Tomato Soup

INSTRUCTIONS

Cook carrots until tender.  Mix sugar, oil, vinegar, mustard, salt and
tomato soup in saucepan.  Bring to a boil.  Pour over the carrots. Add
onion and green pepper.  Mix lightly.  Cover and refrigerate 24 hours.
Serve cold.
Typed for you by Sandi Cutright.
Posted to MM-Recipes Digest V3 #273
Date: Sat, 5 Oct 1996 20:16:47 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)

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