Copper Penny Carrots
Ingredients
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2 lbs carrots (peeled and sliced)
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1 green pepper (thinly sliced)
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1 small sweet onion (thinly sliced)
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1 (10 3/4 ounce) can tomato soup
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1 teaspoon salt
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1⁄4 teaspoon pepper
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1⁄2 cup cooking oil
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3⁄4 cup vinegar
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1 cup sugar
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1 teaspoon dry mustard
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1 teaspoon Worcestershire sauce
Step by Step Instructions
STEP 1
Steam carrots till just tender, rinse with cold water.
STEP 2
Put the carrots, green pepper, and onion in a bowl.
STEP 3
Mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce. Bring to a boil, stirring until thoroughly blended. Pour over veggies and refrigerate for at least 1 hour and better for a few hours.