Copper Pennies

9 ingredients
5 steps

Ingredients

  • 2 (1 lb.) cans carrots, sliced and drained
  • 1 can tomato soup
  • 1/2 c. salad oil
  • 1 tsp. Worcestershire sauce
  • 1 medium onion, sliced
  • 1 c. sugar
  • 1/2 c. vinegar
  • 1 tsp. prepared mustard
  • 1/4 c. sliced celery

Directions

  1. 1
    Layer carrots, celery and onion in a bowl.
  2. 2
    Combine the remaining ingredients and pour over the vegetables.
  3. 3
    Let stand overnight.
  4. 4
    Will keep three weeks in refrigerator.
  5. 5
    Drain before serving or use slotted spoon.

Products Matching These Ingredients

Cream soup air corners

E NOVA 3

heirloom tomato

sunset

 Italian tomato puree

Italian tomato puree

Sainsbury's

B NOVA 1
Organic tomato pulp

Organic tomato pulp

Kazidomi

A NOVA 1

Cream Of Mushroom Condensed Soup

Tops

C NOVA 4

Creamy potato soup mix

E NOVA 4

Broccoli, cauliflower & carrots california blend

Spartan

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1
Drained Tuna Steak

Drained Tuna Steak

A NOVA 3

Tuna, Drained, Brine

John West

More Recipes to Try

OREO Frosty Parfaits

3 ingredients

Graziellas Spanish Turkey Recipe

19 ingredients

Pesto-Filled Quesadilla

3 ingredients

No-Fail Pizza Dough (Bread Machine)

6 ingredients

Herb Goat Cheese and Tomato Cups

5 ingredients

Herb-Marinated Goat Cheese in a Jar

9 ingredients

Pizza Stew

7 ingredients

Quick Creamy Chicken Alfredo Pasta

8 ingredients

Strawberry Fruit Dip

3 ingredients

Sloppy Janes / Healthy Sloppy Joes

9 ingredients

Simple Ice Cream Peanut Butter Pie

3 ingredients

Breakfast Black Eyed Peas Recipe

8 ingredients