2 lbs. carrots, sliced and cooked in salt water until done. Drain and cool.
1 can tomato soup
1/2 cup sugar
1/2 cup vinegar
1/2 doz. green onions, diced
1/2 cup oil
1 diced green pepper
Mix tomato soup, sugar, vinegar, onions, oil and green pepper together. Bring to a boil and then let cool. Combine with cooked carrots. Cover tightly and marinate at least 24 hours in refrigerator.
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3 comments:
Hi,
I'm a co-worker of Cindys and wanted to tell you that the red velvet cake that you made for our co-worker, Jen was wonderful. It is the best red velvet cake that I have ever had.
Becky Conover
Hi,
It's another co-worker of Cindy's. And the red velvet cake was wonderful! Your carrot cake is just as wonderful. Love your blog!
Brenda Cook
Thank you Brenda and Becky. You are very sweet to give me such nice compliments. I am so glad you enjoyed the red velvet cake.
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