Copper Carrots

11 ingredients
4 steps

Ingredients

  • 1 can tomato soup
  • 3/4 c. sugar
  • 1/3 c. salad oil
  • 2/3 c. vinegar
  • 1 tsp. mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 small onion, minced
  • green pepper
  • 2 cans sliced carrots, drained

Directions

  1. 1
    Combine first eight ingredients.
  2. 2
    Mix well.
  3. 3
    Add carrots, onion and green pepper.
  4. 4
    Cover and refrigerate overnight or for 12 hours.

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