Copper Carrots

★★★★☆ 2 Reviews
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By Mary Beth Cauthen
from Rome, GA

This recipe comes from a dear little friend, Eleanor Hoyt, also known as "Yadi", who passed away last year. It is an old favorite of great Southern cooks like Yadi was...

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serves 15
prep time 20 Min
cook time 25 Min

Ingredients

  •   2 lb
    carrots, sliced
  •   1 small
    green pepper, chopped
  •   1 medium
    sweet onion, chopped
  •   1 can(s)
    campbell's tomato soup
  •   1/2 c
    vegetable oil
  •   1/4 c
    vinegar
  •   1 c
    sugar
  •   1 tsp
    yellow mustard
  •   1 tsp
    worcestershire sauce
  •   1/4 tsp
    salt
  •   1/4 tsp
    pepper

How To Make

  • 1
    Clean, slice and cook carrots until barely tender. Drain.
  • 2
    Combine soup, oil, vinegar, sugar and remaining ingredients in saucepan and heat until sugar is completely dissolved.
  • 3
    In large bowl, alternate layers of carrots, peppers and onions. Pour hot liquid over all and marinate for 24 hours in refrigerator. Serve cold. Will keep for two weeks in fridge.

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