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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Copper Carrots Recipe

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This recipe for Copper Carrots is from Dungans of the Northern Neck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds carrots
1 small green pepper, thinly sliced
1 medium onion, thinly sliced
1 can condensed tomato soup
½ cup salad oil
1 cup sugar
¾ cup apple cider vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Directions:
Directions:
Cook carrots in salted water until medium done. Rinse. Arrange layers of carrots, green peppers and onions in bowl. Combine remaining ingredients in a sauce pan. Bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate until flavor is absorbed.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
half hour
Personal Notes:
Personal Notes:
This is from Aunt Mary and was served at special times, like Thanksgiving and Christmas.

 

 

 

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