2 lb. carrots
1 (34 oz.) can tomato soup
1 c. sugar
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. catsup
1 lg. onion, sliced
1 green pepper, sliced
1/2 c. golden raisins
1 (20 oz.) can pineapple chunks, drained
2 stalks celery, diced
Salt & pepper to taste

Slice and steam (10-15 minutes) or microwave (5-10 minutes) carrots. Do not over cook. Mix soup, sugar, oil, vinegar, mustard and catsup in a boiler. Heat until thickened (10-15 minutes). Add remaining ingredients to carrots. Pour soup mixture over vegetables. Chill for several hours before serving. This recipe keeps for about 1 week if refrigerated in a tightly covered container. Makes 24 servings.