THANKSGIVING CARROTS

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THANKSGIVING CARROTS

 

2 lbs. carrots, sliced 1/2 "

1 med. onion, sliced

1 green pepper, diced

1 can tomato soup

1 tsp. dry mustard

1/2 c. sugar

1/2 c. vinegar

1/2 c. salad oil

 

Cook carrots until tender but firm. Layer carrots, onions, and pepper in deep

bowl. Put all other ingredients in a saucepan and bring to a boil. Pour over

vegetables. Let stand in refrigerator overnight.

 

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