Something to add to your Thanksgiving table
I HATE carrots, won’t touch them with a ten foot asparagus, but I LOVE this recipe as does every one I make it for. It’s my most asked for recipe.
COPPER CARROTS
2 lb Carrots cut into ½ inch slices
1 green pepper cut into long slices
1 red onion cut into rings
1 small can Tomato Soup
1 cup Salad Oil
1 cup Sugar
1/3 cup white Vinegar
1 Tsp Dry Mustard
Salt & pepper to taste
Boil carrots until tender, drain and cool. Then combine in a casserole dish with the green pepper and the onion slices.
Heat soup, oil, sugar, vinegar, and dry mustard until hot and sugar is completely dissolved. Make sure you stir while it cooks to mix ingredients.. Then, Poor this mixture over the carrots. Mix and then cover and refrigerate overnight*. *Best made a day or two ahead.
Serve - Can be served warmed-up or left cool, your choice.
Or, as our old Irreverent U. Cookbook used to say: "Boil carrots until tender, approximately 3 hours. Remember, you cannot kill a carrot."