Sunday, December 31, 2017


This recipe is from an old church potluck.

2 lbs fresh carrots, peeled
1 lg. green bell pepper, sliced
1 large onion, sliced
1 can tomato soup, undiluted
1/2 cup olive oil
3/4 cup sugar
3/4 cup cider vinegar
1 tsp salt
dash of pepper

Wash and scrape carrots; cut into thick crosswise slices. Boil in water just until tender; drain well. Combine soup, olive oil, sugar, vinegar, salt and pepper. Bring to a boil until sugar is dissolved. Pour over carrots, green pepper, and onion. Cover and chill in the refrigerator. Good served hot or cold.

Note: File Photo

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