Cooled Carrots

8 ingredients
4 steps

Ingredients

  • 2 bunches carrots
  • 1 can cream of tomato soup
  • 1 c. vinegar
  • 1 heaping tsp. dry mustard
  • 1 large jar boiled onions, chopped (do not boil your own onions)
  • 3/4 c. green peppers, chopped fine
  • 1/2 c. cooking oil
  • 1 c. sugar

Directions

  1. 1
    Peel carrots; slice and boil in salted water for 10 minutes or until tender.
  2. 2
    Drain and let cool.
  3. 3
    Boil other ingredients for 5 minutes and pour over carrots while hot.
  4. 4
    When cold, refrigerate. These will keep for several weeks in refrigerator.

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