Name: Copper Kettle Carrots
Yield: 4 servings
Ingredients: 2 lb. carrots, cut in slices (or two No. 2 cans cooked carrots, heated to boil); 1 bell pepper, chopped; 1 medium onion, sliced; 1 can tomato soup; 1 tsp. Worcestershire sauce; 1/2 c. salad oil; 1/2 c. sugar; 3/4 c. vinegar; 1 tsp. prepared mustard; salt and pepper to taste; dash of Tabasco sauce if desired

1

Make

2

marinade

3

from

4

soup,

5

Worcestershire sauce, salad oil, sugar,

6

vinegar, mustard and Tabasco sauce.

7

Drain carrots and pour

8

boiling

9

marinade

10

over

11

carrots,

12

pepper and onions, which have been layered.

13

Marinate overnight.

14

Can be heated or served cold.

15

I use 1 3/4 quart Corning Ware dish for this.

Copper Kettle Carrots

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