COPPER CARROTS II|
3 lb. carrots, peeled and cut
1 green pepper
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.
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