Ingredients
Instructions
Cover carrots with water and cook until almost tender. Drain water and add all remaining ingredients. Mix thoroughly. Store in fridge 24 hours before serving.
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| May 21, 2008 | |
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Ingredients |
Instructions |
| 5 cups thick sliced Carrots |
Cover carrots with water and cook until almost tender. Drain water and add all remaining ingredients. Mix thoroughly. Store in fridge 24 hours before serving. |
| 1 Bell Pepper, sliced | |
| 1 Onion, sliced | |
| 1 tsp. each of Salt and Pepper | |
| 1 tsp. Dry Mustard | |
| 1 can Tomato Soup | |
| 1/2 cup Sugar | |
| 3/4 cup Vinegar | |
| 1/3 cup Vegetable Oil | |