copper carrots
- Categories
- Vegetable
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots |
| 1 can | Tomato soup |
| 1 medium | Onion; chopped |
| ½ | Green bell pepper; chopped |
| ¾ cup | Vinegar |
| ½ cup | Oil |
| 1 teaspoon | Worcestershire sauce |
| 1 teaspoon | Prepared mustard |
| 1 cup | Sugar |
| Salt & pepper |
Peel, slice & cook carrots in salt water. In another pan, heat tomato soup with onion & remaining ingredients. Cool & drain carrots. Pour mixture over carrots.
NANCY JOHNSON
MAGNOLIA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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