Copper Carrots - cooking recipe

Ingredients
    1 can tomato soup
    1/2 c. salad oil
    1 c. sugar
    3/4 c. cider vinegar
    1 tsp. prepared mustard
    1 tsp. Worcestershire sauce
    1 tsp. salt
    1/4 tsp. pepper (black)
    1 small green pepper
    1 small onion, thinly sliced
    2 lb. carrots
Preparation
    Mix first 8 ingredients.
    Add green pepper and onion; set aside.
    Slice carrots and cook firm.
    Drain and add to marinade while carrots are still hot.
    Refrigerate.

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