This recipe comes from a dear little friend, Eleanor Hoyt, also known as "Yadi", who passed away last year. It is an old favorite of great Southern cooks like Yadi was...
prep time20 Min
cook time25 Min
green pepper, chopped
sweet onion, chopped
campbell's tomato soup
How To Make
Clean, slice and cook carrots until barely tender. Drain.
Combine soup, oil, vinegar, sugar and remaining ingredients in saucepan and heat until sugar is completely dissolved.
In large bowl, alternate layers of carrots, peppers and onions. Pour hot liquid over all and marinate for 24 hours in refrigerator. Serve cold. Will keep for two weeks in fridge.
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