1kg sliced carrots
1 large onion, diced
1 green pepper, diced
1 can tomato soup
3/4 cup vinegar
3/4 cup oil
3/4 cup sugar
1 tspn salt
1/2 tspn pepper
1 tspn dry mustard
garlic
Method: Boil carrots for 4 mins. Rinse in cold water. Combine all ingredients. Sauce thickens on standing. Bottle and refrigerate.
Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.40.
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