Eloda Berkin
2 lbs. carrots
1-10 ounce can tomato soup, not condensed
3/4 cup white vinegar
1/2 cup Crisco oil
1 cup white sugar
salt and pepper, to taste
onions and green pepper, chopped
Slice and cook carrots. Drain then set aside.
Mix all other ingredients together and pour over carrots. Refrigerate. Will keep for 2 weeks.
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