COPPER CARROTS
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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