COPPER CARROTS

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COPPER CARROTS image

Categories     Vegetable     Side     Freeze/Chill

Number Of Ingredients 8

12-15 LARGE CARROTS
1 LARGE ONION, CHOPPED FINE
1 GREEN PEPPER, CHOPPED FINE
1 TEASPOON SALT
1 CUP SUGAR
1/2 CUP VINEGAR
1/2 CUP OIL
1 CAN CONDENSED TOMATO SOUP

Steps:

  • COOK CARROTS AND SALT IN SMALL AMOUNT OF WATER UNTIL CARROTS ARE BARELY TENDER. DRAIN AND COOL. BRING SUGAR, VINEGAR AND OIL TO A GENTLE BOIL, UNTIL SUGAR IS DISSOLVED. REMOVE FROM HEAT AND ADD TOMATO SOUP; BEAT WITH ROTARY BEATER UNTIL VERY SMOOTH. MIX CARROTS, ONIONS AND PEPPER. POUR SOUP MIXTURE OVER VEGETALBLES; MIX WELL. PUT IN REFRIGERATOR AND CHILL. MAKE AT LEAST ONE DAY BEFORE USING. KEEPS IN REFRIGERATOR FOR SEVERAL WEEKS AND IMPROVES WITH TIME.

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