Ingredients:

3 pounds carrots, peeled and sliced half inch thick

1 1 /4 cups tomato soup

1 cup sugar

1 /2 cup vegetable oil

1 /3 cup vinegar

1 /2 teaspoon pepper

1 onion, cut into rings

1 green pepper, sliced

Directions:

1. Cook carrots until tender, do not overcook. Drain. Set aside.

2. For the sauce, mix everything together over low for five minutes. Then pour over the carrots and mix thoroughly.

3. Add onions and peppers if desired. For best results chill for several hours before serving. Serves: 6.

Bon Appetit!