MENU
 
 
 
 

  • Copper Penny Carrots

    0 votes
    Copper Penny Carrots
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb Carrots, thinly sliced
    • 1 x Green Pepper, thinly sliced
    • 1 x Onion, thinly sliced
    • 1 c. Sugar
    • 1 tsp Worcestershire sauce
    • 1 c. Tomato Soup
    • 1/2 c. Vegetable Oil
    • 3/4 c. Cider Vinegar
    • 1 tsp Prepared Mustard Salt and pepper to taste

    Directions

    1. Cook carrots in salted boiling water till medium done, still crispy. Rinse in cool water. Arrange layers of carrots, green pepper and onion in a container with a tight lid. Combine all other ingredients in a saucepan, bring to a boil, stirring till thoroughly blended.. Pour marinade over carrots, cover and chill till flavor is absorbed, at least 12 hrs. Will keep for weeks in the refrigerator. Leftover marinade may be used again.

    Similar Recipes

    Leave a review or comment