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2 lb. carrots
1 large onion, sliced in rings
1 large green pepper, cut in
1 can tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar
1 tsp. salt
1 tsp. pepper

Wash and scrape carrots. Cut in diagonal slices 1-inch
long. Cook in boiling, salted water until tender; drain and
cool. Combine carrots, onions and green peppers in large bowl.
Combine soup, sugar, vinegar, oil, salt and pepper in saucepan.
Bring to a boil and stir to dissolve sugar. Pour mixture over
vegetables. Cool; cover and refrigerate overnight. Serves 6
to 8.

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