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COPPER CARROTS 2 lb. carrots, thinly sliced 1 small green pepper, thinly sliced into rings 1 medium onion, thinly sliced 1 tsp. Worcestershire sauce 1 c. sugar 3/4 c. white vinegar 1 tsp. prepared mustard 1 can tomato soup 1/2 c. oil salt and pepper to taste Cook carrots in boiling salted water until tender, but still crisp. When cool and drained, alternate carrots, pepper and onion. Combine Worcestershire sauce, sugar, vinegar, mustard, tomato soup and oil. Salt and pepper to taste; heat. Pour sauce mixture over layered vegetables. Cover and refrig- erate. (Flavor is best if made a few days ahead.) Keeps refrigerated a long time. 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!