Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots |
| 1 can | Tomato soup |
| 1 cup | Sugar |
| ¾ cup | Cooking oil |
| 1 | Onion; diced |
| 1 | Green pepper; diced |
| 1 teaspoon | Salt & pepper |
| 1½ teaspoon | Mustard |
| ¾ cup | Vinegar |
| 1 teaspoon | Paprika |
Slice carrots and cook in unsalted water until tender. Then drain. In small pan mix all other ingredients and let simmer for 10 minutes. Pour over carrots and let stand a day or two.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998