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    Copper Carrots


    Source of Recipe


    ???

    List of Ingredients




    2 lb carrots, cleaned and sliced into rounds
    1 can condensed tomato soup
    1/2 c salad oil
    3/4 c vinegar
    1 c sugar
    1 tsp dry mustard
    1 tsp Worcestershire sauce
    1/4 tsp salt
    1/4 tsp pepper
    1 sm green pepper, chopped
    1 med onion, chopped
    Hot sauce [opt]

    Recipe



    Boil carrots in salted water until they are just barely tender. Drain
    and
    cool. Combine tomato soup, oil, vinegar, sugar, mustard,
    Worcestershire,
    salt and pepper. Heat until sugar is dissolved. In a bowl, alternate
    layers of carrots, peppers, and onion. Pour hot sauce over all and
    marinate
    24 hrs in refrigerator. Serve cold. Salad will keep for 2 weeks in
    refrigerator. Serves 15.

    Source: Mrs. Wilkes' Boardinghouse Cookbook
 

 

 

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