COPPER CARROTS

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Copper Carrots image

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...

Provided by Mary Beth Cauthen @Marybee

Categories     Other Salads

Number Of Ingredients 11

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

Steps:

  • Clean, slice and cook carrots until barely tender. Drain.
  • Combine soup, oil, vinegar, sugar and remaining ingredients in saucepan and heat until sugar is completely dissolved.
  • 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.

*** Explore more Copper Carrots Recipes »

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