Copper Carrots

2 lb. Baby carrots                                           

1 small green bell pepper

1 small onion                                                  

1 can tomato soup

3/4 c vinegar                                                  

1 cup sugar

1/4 cup oil                                                      

1 tsp Worcestershire sauce

Steam carrots until tender but firm.  Drain and cool.  Mix other ingredients then add cooled carrots.  Mix together, chill overnight and serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s