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2 bunches carrots, sliced
1 c. sugar
1 c. oil
1 onion
1/2 bell pepper
1 can tomato soup
1 c. vinegar
Tabasco sauce to taste

Cook carrots until tender. Slice an onion thin and
divide it into rings. Chop half bell pepper fine. Bring
remaining ingredients to a boil and pour over vegetables. Let
stand overnight in refrigerator.

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