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2 lb. carrots
1 large chopped onion
1 large chopped green pepper
1 c. sugar
3/4 c. vinegar
1 (10 1/2 oz.) can tomato
1 c. salad oil
1 tsp. salt
1 tsp. pepper

Peel carrots and slice into rounds. Cook until tender.
Drain and cool. Add onions and pepper. Mix together remaining
ingredients. Pour mixture over carrots and refrigerate. Makes
2 quarts.

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