"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Copper Carrots Recipe

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This recipe for Copper Carrots, by , is from Our Family Cookbook Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dee Dee
Added: Thursday, January 1, 2009


prepare 24 hours ahead
slice 2 lbs of carrots, cook until tender in salt water, drain and cool
1 large onion or green onions
1 green pepper
marinate 24 hours in the following:
1/2 cup vinegar
1 can tomato soup

bring to a boil and pour over carrots and other ingredients
1 tsp worchestershire sauce
1 tsp prepared mustard
1 cup sugar
3/4 cup salad oil
garlic salt
salt to taste




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