Title: Copper Carrots
Categories: Vegetable
Yield: 6 Servings

2 lb Carrots
1 cn Tomato soup
1 md Onion; chopped
1/2 Green bell pepper; chopped
3/4 c Vinegar
1/2 c Oil
1 ts Worcestershire sauce
1 ts Prepared mustard
1 c Sugar
Salt & pepper

Peel, slice & cook carrots in salt water. In another pan, heat tomato soup
with onion & remaining ingredients. Cool & drain carrots. Pour mixture over
carrots.

NANCY JOHNSON

MAGNOLIA, AR

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.