COPPER PENNY CARROTS|
2 lb. carrots, sliced into
1 small green pepper, thinly
1 medium onion, thinly sliced
1 can condensed tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Cook carrots in salted water until tender-crisp. Rinse
in ice water. Arrange layers of carrots, bell pepper and onion
slices in container. Make marinade of other ingredients and
heat well, until thoroughly blended. Pour over carrots and
keep refrigerated. Keep several days. Serves 12. This recipe
doubles easily for a large group.
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