May 21, 2008
Marinated Carrots
5 cups thick sliced Carrots 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 |
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. |