2 lbs. fresh carrots (pealed and cut in approx. 1/2 inch pieces. Cook carrots in boiling water for 10 minutes until crispy tender, drain
1 c. green pepper, chopped
1 c. yellow onion, chopped
In sauce pan mix together and heat until sugar is dissolved:
1 can tomato soup
1/2 c. oil
1/2 c. cider vinegar
3/4 c., sugar
salt ad pepper
Mix all ingredients together., Chill in fridge for several hours before serving. Optional: You can add to sauce mixture 1 tsp prepared mustard and 1 tsp Worcestershire sauce. Mix well
You can add more carrots as needed.
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