Title: Copper Carrots
Categories: Vegetable
Yield: 6 Servings

2	lb	Carrots; thinly sliced
1	sm	Green pepper; thinly sliced into
		; rings
1	md	Onion; thinly sliced
1	ts	Worcestershire sauce
1	c	Sugar
3/4	c	White vinegar
1	ts	Prepared mustard
1	cn	Tomato soup
1/2	c	Salad oil
		Salt and pepper to taste

Cook carrots in boiling salted water until fork tender. When cool, alternate layers of carrots with pepper and onion slices. Combine Worcestershire sauce and remaining ingredients over heat. Pour sauce mixture over layered vegetables; cover and refrigerate. This is best when allowed to set for a few days. Good with meat or as an appetizer.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Heinz

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