Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds carrots -- sliced
1 large onion -- diced
1 green pepper -- diced
1 cup sugar
1 cup oil -- (can use less)
3/4 cup vinegar
1 teaspoon dry mustard
1 teaspoon salt
1 can tomato soup
Preparation:
Cook carrots until tender. Mix sugar, oil, vinegar, mustard, salt and tomato soup in saucepan. Bring to a boil. Pour over the carrots. Add onion and green pepper. Mix lightly. Cover and refrigerate 24 hours. Serve cold.
Nutritional Information:
810 Calories (kcal); 56g Total Fat; (59% calories from fat); 3g Protein; 82g Carbohydrate; 0mg Cholesterol; 780mg Sodium
