2 lb. carrots, cut in penny
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. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.