"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Copper Carrots Recipe

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This recipe for Copper Carrots, by , is from A Taste of Time, 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!

Contributor:  
Contributor:  
Cookie Knight

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots
1 cup green pepper, chopped
cup onion, chopped
1 can tomato soup, 10.75 oz. can
1 cup sugar
cup vegetable oil
1 t. salt
1 t. pepper
cup vinegar
1 t. dry mustard
1 T. Worcestershire sauce

Directions:
Directions:
Scrape and cut carrots into inch diagonal slices. Cook carrots in small amount of water until tender. Drain. Combine with other ingredients. Refrigerate 2-3 days before serving. Keep covered for up to two weeks.

Personal Notes:
Personal Notes:
I think this recipe was given to mom by either Callie Wienges or Jo Huff. This is a wonderful side dish that keeps well for 1 - 2 weeks.

 

 

 

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