 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This recipe is from my Great Aunt Bernice who is no longer with us. I wanted to post the recipes I had in my grandmother's cookbook so they wouldn't get lost. Ingredients:
2 (12 ounce) cans carrots, sliced and drained |
1 green pepper (cut in rings or strips) |
1 (12 ounce) can tomato soup |
1/2 cup oil |
3/4 cup vinegar |
1 teaspoon mustard |
1/2 cup sugar |
salt and pepper, to taste |
Directions:
1. Combine ingredients in large bowl and marinate overnight.
2. Drain any excess juices and serve.
|
|