Copper Carrots Recipe

  • 2 pounds carrots, sliced
  • 2 onions, sliced
  • 2 green peppers, sliced
  • 1/2 cup oil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup tomato soup
Container: large cooking pot, a saucepan, and a large serving bowl
40 mins
  • In a large cooking pot, cook the carrots in water until nearly done (tender but not overdone and mushy).
  • Cool the carrots in ice water; then arrange in a bowl with the sliced onions and sliced green peppers.
  • In a saucepan, combine the remaining ingredients and bring to a boil. Reduce the heat and simmer for 10 minutes; then cool slightly.
  • Pour the sauce over the vegetables, mix well to coat, and then refrigerate overnight prior to serving.
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