Copper Carrots
Ingredients
| 2 lbs. | carrots |
| 1 | onion (medium) |
| 1 | green pepper (small) |
| 1 C | sugar |
| 1 t | prepared mustard |
| 1 can | tomato soup |
| 1/2 C | salad oil |
| 1/4 C | vinegar |
| 1 t | Worcestershire sauce |
| salt | |
| pepper |
Preparation
- Slice carrots thin and boil in salted water until crisp and tender.
- When cool, alternate layers of carrots, onion rings and green peppers, thinly sliced.
- Make a marinade of the remaining ingredients, beating well until blended.
- Pour over vegetables and refrigerate.
- Allow to set at least two days before serving.
- Will keep for two or three weeks.