Copper Carrots

10 ingredients
1 steps

Ingredients

  • 2 lb. carrots, sliced and cooked
  • 1 medium onion, sliced
  • 1 medium green pepper, sliced
  • 1 can tomato soup
  • 1 c. sugar
  • 1/2 c. salad oil
  • 3/4 c. vinegar
  • 1 tsp. mustard
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste

Directions

  1. 1
    Layer cooked carrots, green peppers and onions. Refrigerate. Combine tomato soup, sugar, salad oil, vinegar, mustard, Worcestershire, salt and pepper. Heat the mixture in a saucepan to boiling; pour hot mix over vegetables. Cover and store in refrigerator. Serve hot or cold.

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