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Marinated Carrots

  Cook carrots and peppers till tender. Drain and cool. Mix together tomato soup, oil, sugar, vinegar, mustard, salt and pepper. Pour over carrots, onion and pepper slices. Refrigerate for 23 hours or overnight. Drain and serve cold. 5 cups carrots, sliced
1 small green pepper
1/2 cup salad oil
1/2 cup sugar
1/4 cup vinegar
1 teaspoon salt
1 medium onion, sliced
1 can tomato soup
1 teaspoon prepared mustard
1/2 teaspoon pepper

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From mouth-watering Amish-style main dishes to kitchen dream desserts, this on has it all. Over 600 from-scratch recipes that please the appetite and are easy on the food budget.  You'll get a whole section on canning and food preparation. The Amish, long known for their originality in the kitchen, share their favorites with you. This 275 page spiral bound cookbook has over 600 recipes .

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