This recipe was one that my Mom found several years ago, that my family has come to love.
It’s pretty on the Easter table and it’s quite tasty.
I like my carrots cooked to a firm/soft stage, not still crunchy in this recipe. I also only use 1/4 cup of oil instead of the fully 1/2 cup like the recipe calls for. It doesn’t change the taste; it just changes the calorie count.
Slice two pounds of carrots (I use the baby carrots), cook until they reach the softness you like. Drain.
Bring to a boil the following:
1 tsp dry mustard
1 cup sugar (less if you don’t like the sweet taste)
1/2 cup vinegar
1 cup tomato soup
1/2 cup oil
Pour over the cooked carrots.
Cut up; 1 green pepper, 1 onion and add to the carrot mixture and refrigerate.
Serve cold. Enjoy!