copper carrots
(2 RATINGS)
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...
No Image
prep time
20 Min
cook time
25 Min
method
---
yield
15 serving(s)
Ingredients
- 2 pounds carrots, sliced
- 1 small green pepper, chopped
- 1 medium sweet onion, chopped
- 1 can campbell's tomato soup
- 1/2 cup vegetable oil
- 1/4 cup vinegar
- 1 cup sugar
- 1 teaspoon yellow mustard
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How To Make copper carrots
-
Step 1Clean, slice and cook carrots until barely tender. Drain.
-
Step 2Combine soup, oil, vinegar, sugar and remaining ingredients in saucepan and heat until sugar is completely dissolved.
-
Step 3In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes