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2 lb. carrots, cut in penny
size pieces
1/2 c. chopped onion
1 c. celery, diced
1 c. sugar
1/4 c. cooking oil
2/3 c. vinegar
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1 can tomato soup
1 green pepper, diced

Cook carrots approximately 15 minutes. Drain off water,
add onion, celery and green pepper. Combine sugar, cooking
oil, vinegar, salt and garlic. Heat to boiling, remove from
heat and add 1 can tomato soup to mixture. Pour over
vegetables and stir lightly. Let cool in a covered dish and
then refrigerate.

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