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Aunt Bobbie's Copper Penny Carrots

2 lbs. Carrots ­ sliced
1 small green pepper ­ chopped
1 medium onion ­ chopped
1 can (10 3/4 oz.) tomato soup
3/4-cup vinegar
1/2-cup vegetable oil
1-cup sugar
1 tsp mustard
1 tsp Worcestershire sauce
Salt & pepper to taste

Cook carrots

While carrots are cooking, combine remaining ingredients (except onion and green pepper) and bring to boil.

Immediately after carrots are cooked add hot sauce.

Cool and then add onion and green pepper.

Refrigerate. It will keep several weeks in covered container.