Yield: 12 Servings
|2 pounds||Carrots; slices|
|1 cup||Tomato soup|
|1 medium||Onion; chopped|
Date: Wed, 10 Jul 1996 17:44:06 -0400 Cook carrots until semi-soft. Combine vinegar, oil, sugar, and tomato soup and bring to a boil. Pour over carrots. Cover and refrigerate 24 hours. Keeps about 2 weeks in the refrigerator.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .