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    Copper Carrots

    Got this one from my college friend, Doris' sister Elaine many, many moons ago. I've seen it (in SOME form or other) in just about every church or junior league cookbook imaginable. But I always keep coming back to Elaine's version.


    2 lbs. carrots, sliced and cooked
    or
    2 (16 oz.) cans carrots

    Mix together:

    1 cup sugar
    1 can tomato soup
    3/4 cup white vinegar
    1/2 cup salad oil
    1 tsp. Worcestershire sauce

    Pour mixture over carrots. Add one medium green pepper, diced, and 2 medium onions, sliced thin and separated into rings. Refrigerate until needed—overnight if possible.
 

 

 

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