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Copper Carrots Recipe

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This recipe for Copper Carrots, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Cadenhead
Added: Friday, September 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots -- thinly sliced
1 small green pepper, thinly sliced into rings
1 medium onion -- thinly sliced
1 teaspoon Worcestershire sauce
1 cup sugar
3/4 cup white vinegar
1teaspoon prepared mustard
1 can tomato soup
1/2 cup salad oil
salt and pepper to taste


Directions:
Directions:
Cook carrots in boiling salted water until fork tender. When cool, alternate layers of carrots with pepper and onion slices. Combine Worcestershire sauce and remaining ingredients over heat. Pour sauce mixture over layered vegetables; cover and refrigerate. This is best when allowed to set for a few days. Good with meat or as an appetizer.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
These carrots are another one of Kathy's fabulous recipes. I highly recommend trying them! --Jeannine

 

 

 

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