2 lb carrots; peeled & diced 3/4 c vinegar 1 green bell pepper; diced 1 onion; diced 1/2 c salad oil 1 c sugar 1 ts dry mustard 1 cn tomato soup
Instructions
Cook carrots in salt water until medium tender. Drain. Add onion and green pepper. Mix oil, sugar, and vinegar, and heat until sugar is dissolved (bring to boil). Add dry mustard and tomato soup. Mix and pour over vegetables. Cover and refrigerate. Keeps six weeks.
Mrs. Betty Graber (Waitress) Lucy Eash (Cook)
Per serving: 2276 Calories (kcal); 113g Total Fat; (42% calories from fat); 13g Protein; 326g Carbohydrate; 0mg Cholesterol; 988mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 19 Vegetable; 0 Fruit; 22 Fat; 14 Other Carbohydrates
