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2 lb. carrots
1 small head cauliflower
1 can tomato soup
1/2 c. sugar
2 green peppers
2 onions
1/2 c. vinegar
salt and pepper

Slice carrots and break up cauliflower and cook (do not
overcook). Slice peppers and onions. Do not cook. Heat
tomato soup, vinegar, sugar, salt and pepper to taste. Pour
over vegetables, let stand 24 hours.

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