Recipe - Moms Carrot Salad

2 pound Carrots, cut or sliced up
1 lg Onion, minced
1 Green Pepper, minced
1 cup Sugar
1 cup Oil (can use less)
Three fourths cup Vinegar
1 teaspoon Dry Mustard
1 teaspoon Salt
1 cn Tomato Soup

Cook carrots until tender. Mix sugar, oil, vinegar, mustard, salt and
tomato soup in saucepan. Bring to a boil. Pour over the carrots. Add
onion and green pepper. Mix lightly. Cover and refrigerate 24 hours.
Serve cold.
Typed for you by Sandi Cutright.

Posted to MMRecipes Digest V3 #273

Date: Sat, 5 Oct 1996 20:16:47 0600

From: netdir@cyberspc.mb.ca (S.Pickell)