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CARROT SWEET & SOUR SALAD | |
2 lbs. carrots, sliced thin, cook until tender, drain 1 can tomato soup 3/4 c. sugar 3/4 c. vinegar 1/2 c. oil 1 tsp. each salt & pepper Mix and cook until like lite syrup. Pour over carrots. Add 1 thin sliced red onion and 1 green pepper, chopped. Let set overnight in refrigerator. Can be eaten hot or cold, will keep approximately 6 weeks in refrigerator. |
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