Copper carrots

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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