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2 lb. carrots
1 bell pepper
1 onion
1 c. sugar
1/2 c. white vinegar
1/2 c. salad oil
1 can condensed tomato soup
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard

Scrape and slice carrots. Cook until tender, being
careful not to overcook (in unsalted water). Drain in bowl.
Cut up bell pepper and onion. Add to carrots. Make a syrup of
sugar, vinegar, salad oil and tomato soup. Add salt, pepper
and dry mustard. Bring to a boil and pour over carrots, bell
pepper and onions. Serve hot or cold. Will keep for weeks in
the refrigerator.

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