Prep 20 mins
Cook 0 mins
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.
- 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
- Combine ingredients in large bowl and marinate overnight.
- Drain any excess juices and serve.