copper carrots
(2 ratings)
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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...
(2 ratings)
yield
15 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For copper carrots
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2 lbcarrots, sliced
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1 smgreen pepper, chopped
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1 mdsweet onion, chopped
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1 cancampbell's tomato soup
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1/2 cvegetable oil
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1/4 cvinegar
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1 csugar
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1 tspyellow mustard
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1 tspworcestershire sauce
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1/4 tspsalt
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1/4 tsppepper
How To Make copper carrots
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1Clean, slice and cook carrots until barely tender. Drain.
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2Combine soup, oil, vinegar, sugar and remaining ingredients in saucepan and heat until sugar is completely dissolved.
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3In 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.
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