Copper Kettle Carrots

11 ingredients
15 steps

Ingredients

  • 2 lb. carrots, cut in slices (or two No. 2 cans cooked carrots, heated to boil)
  • 1 bell pepper, chopped
  • 1 medium onion, sliced
  • 1 can tomato soup
  • 1 tsp. Worcestershire sauce
  • 1/2 c. salad oil
  • 1/2 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. prepared mustard
  • salt and pepper to taste
  • dash of Tabasco sauce if desired

Directions

  1. 1
    Make
  2. 2
    marinade
  3. 3
    from
  4. 4
    soup,
  5. 5
    Worcestershire sauce, salad oil, sugar,
  6. 6
    vinegar, mustard and Tabasco sauce.
  7. 7
    Drain carrots and pour
  8. 8
    boiling
  9. 9
    marinade
  10. 10
    over
  11. 11
    carrots,
  12. 12
    pepper and onions, which have been layered.
  13. 13
    Marinate overnight.
  14. 14
    Can be heated or served cold.
  15. 15
    I use 1 3/4 quart Corning Ware dish for this.

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