COPPER CARROTS I|
2 lb. carrots
1 c. tomato soup
1 tsp. prepared mustard
1/2 c. cooking oil
salt and pepper
3/4 c. white sugar
1 tsp. paprika
1 tsp. Worcestershire sauce
Slice and cook carrots until tender. Drain; add as many
green peppers and onions as you like, chopped and raw. Heat
rest of ingredients, pour over carrots; mix well. Serve hot or
cold. Can be kept in the refrigerator for a couple of weeks.
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