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Salads - Soups - Sidedishes
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None
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Ingredients |
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2 pounds carrots, sliced
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1 can tomato soup
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1/2 cup canola oil
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1 cup sugar
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3/4 cup (scant) vinegar
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1 teaspoon dry mustard
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1 teaspoon Worcestershire sauce
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1/4 teaspoon paprika
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1 green pepper, sliced
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1 sweet onion, sliced
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Instructions |
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Cook carrots with water and 1/2 teaspoon salt in a covered pan until barely tender, 8-10 minutes. Drain.
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Combine remaining ingredients EXCEPT green pepper and onion. Bring to a boil, cook for 1/2 - 1 minute. Remove from heat. Cool
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Add green pepper and onion to cooled mixture. Pour over carrots and marinate at least 24 hours. This keeps very well in the frig.
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Originally Submitted
7/6/2010
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You can add this Copper Carrots recipe to your own private DesktopCookbook.
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