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Country Kitchen
January 1, 2011 Previous Recipe | Next Recipe
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EULANE'S DANISH
PECAN PIE MINI MUFFINS
QUICK AMBROSIA SALAD
SALMON CROQUETTES
SPAGHETTI PIE
MY FAMILY CORNBREAD DRESSING
TOMATO RELISH
WHOLE BAKED CHICKEN
REAL CORNBREAD
TINY TOTS BISCUITS
COPPER PENNIES
MY ROAST BEEF
OLIVE DIP
COPPER PENNIES

2 pounds carrots, peeled and sliced
1 large onion, sliced
2 large green peppers, coarsely chopped
1 (10-ounce) can tomato soup
1 cup sugar or Splenda
1 cup white distilled vinegar
1 teaspoon dry mustard
1 teaspoon salt
3/4 cup Wesson or other salad oil

Cook carrots until crisp-tender in lightly salted boiling water; drain. Combine carrots, onions and peppers; set aside. Mix soup, sugar, vinegar, mustard, salt and oil, stirring until well mixed; pour over vegetables and refrigerate overnight. This will keep in the refrigerator for several days.





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