Please Visit Our Sister Sites:

COPPER CARROTS II 3 lb. carrots, peeled and cut 1 onion 1 green pepper Sauce: 3/4 c. sugar 3/4 c. vinegar 1 can tomato soup 1 tsp. dry mustard Cook carrots in lightly salted water until almost tender, add onion and green pepper; cook until just done, don't overcook. In another saucepan boil sugar and vinegar; add tomato soup and mustard, thicken with 1 teaspoon cornstarch and a little cold water; gradually add to hot mixture. Pour over carrots, if there is too much liquid on carrots, drain off. Combine sauce and carrots, refrigerate overnight. Serve cold. Can be frozen. 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!