Copper Carrots

10 ingredients
6 steps

Ingredients

  • 1 medium onion, sliced in thin rings
  • 1 small green pepper, sliced thin
  • 2 lb. carrots
  • 1 can tomato soup
  • 1/2 c. salad oil
  • 1 c. granulated sugar
  • 3/4 c. vinegar
  • 1 Tbsp. prepared mustard
  • 1 Tbsp. Worcestershire sauce
  • salt and pepper to taste

Directions

  1. 1
    Slice the carrots and boil in salted water until tender.
  2. 2
    Put in casserole with onion and green pepper.
  3. 3
    Make marinade by adding remaining ingredients together; beat until blended.
  4. 4
    Pour over vegetables and mix well.
  5. 5
    Serve hot or cold.
  6. 6
    This can be made several days ahead.

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