Sweet And Sour Carrots - cooking recipe

Ingredients

2 lb. carrots
1 (34 oz.) can tomato soup
1 c. sugar
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. catsup
1 large onion, sliced
1 green pepper, sliced
1/2 c. golden raisins
1 (20 oz.) can pineapple chunks, drained
2 stalks diced celery
salt and pepper to taste

Preparation

Slice and steam carrots for 10 to 15 minutes; do not overcook. Mix soup, sugar, oil, vinegar, mustard and catsup in a boiler. Heat until thickened (10 to 15 minutes).
Add remaining ingredients to carrots.
Pour soup mixture over vegetables.
Chill for several hours before serving.
This recipe keeps for about 1 week if refrigerated in a tightly covered container.
Makes 24 servings with each serving containing 123 calories.