| 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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