2 bunches carrots, sliced
1 c. sugar
1 c. oil
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.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
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.