Ingredients
Ingredient Weight Measure Issue
CARROTS,FRESH,STICKS 16 lbs 3 gal 2-1/8 qts 19-1/2 lbs
WATER,BOILING 20-7/8 lbs 2 gal 2 qts
SOUP,CONDENSED,TOMATO 3-1/8 lbs 1 qts 1-3/4 cup
SUGAR,GRANULATED 2-2/3 lbs 1 qts 2 cup
VINEGAR,DISTILLED 3-1/8 lbs 1 qts 2 cup
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
MUSTARD,DRY 3/4 oz 2 tbsp
OIL,SALAD 1 lbs 2 cup
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2-1/8 cup 2-1/2 lbs

Method
1 Add carrots to boiling water.
2 Bring back to a boil; reduce heat; simmer 5 minutes or until tender-crisp. Drain. Set aside for use in Step 6.
3 Combine soup, sugar, vinegar, pepper, and mustard in a mixer bowl. Blend at medium speed 3 minutes.
4 Add salad oil or olive oil slowly to mixture at low speed 2 minutes.
5 Add onions and peppers. Scrape down bowl. Blend 1 minute.
6 Pour mixture over warm carrots. Cover; refrigerate overnight or until flavors are well blended. Keep refrigerated until ready to
serve. CCP: Hold for service at 41 F. or lower.

Nutrition
Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
135 cal 24 g 1 g 5 g 0 mg 109 mg 28 mg

Portion
1/2 Cup

Yield
100

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LeonaW
Recipes for a crowd.