Copper Penny Carrots
Recipe Number: 1028
Contributor: Misty
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Serves:
a lot
Calories Per Serving: don'
Preparation Time: about 20 min
Difficulty: Easy
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| Ingredients: |
2 lbs carrote sliced (find in produce dept)
1 small green pepper sliced thin
1 med. onion sliced thin
1 can tomato soup
1/2 c. vege oil |
1 c. sugar
3/4 c. vinegar
1 tsp prepared mustard
1 tsp. worcestershire sauce
salt& pepper |
| Cooking
Instructions: |
Cook carrots in salted water until med. done
rinse in ice water
arrange layers of carrots, pepper and onion in container,
Combine all remaining ingred. in sauce pan. Bring to boil and stir well. Pour over carrot mixture and refrigerate 2 or so days so flavor will be absorbed Will keep for weeks in refrig.
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| Serving
Suggestions: |
| Serve cold |
| Additional
Comments: |
| Nice for pot lucks as it is a vege. that doesn't need to be kept hot. Great for picnics and safer than food that requires eggs and mayonnaise> |