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COPPER CARROTS I 2 lb. carrots green pepper onion 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!