Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Boiled carrots; fresh or canned; i like half and half |
| 2 | Bell peppers; sliced in rings |
| 2 | Onions; sliced in rings |
| 2 cans | Tomato soup |
| 1 cup | Salad oil |
| 1½ cup | Sugar |
| 1½ cup | Vinegar |
| 2 teaspoons | Yellow mustard |
| 2 teaspoons | Salt |
| 2 teaspoons | Pepper |
Mix and marinate for at least 8 hours before serving. Serves 20.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .