Cooper Carrots

9 ingredients
4 steps

Ingredients

  • 2 to 3 lb. carrots
  • 1/3 c. oil
  • 1 can tomato soup
  • 3/4 c. vinegar
  • 1 c. sugar
  • 1 Tbsp. mustard
  • 1 chopped onion
  • 1 chopped bell pepper
  • dash of Worcestershire sauce

Directions

  1. 1
    Peel and slice carrots.
  2. 2
    Boil until tender; drain.
  3. 3
    Mix oil, soup, vinegar, sugar, mustard, onion, bell pepper and Worcestershire sauce.
  4. 4
    Add carrots and refrigerate overnight. Warm before serving.

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