Copper Pennies
10 ingredients
5 steps
Ingredients
- 2 lb. carrots, sliced thin
- 1 green pepper, chopped
- 1 onion, chopped
- 1 can tomato soup
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
- 1 c. sugar
- 3/4 c. vinegar
- 1/2 c. oil
- 1 tsp. prepared mustard
Directions
-
1Cook carrots about 5 minutes in salted water; drain and rinse to cool.
-
2In a saucepan, mix soup and remaining ingredients.
-
3Heat over medium heat for 15 minutes, until thick.
-
4Put carrots in bowl.
-
5Pour soup mixture over carrots and refrigerate overnight.
Products Matching These Ingredients
Ultra thin crust chicken bacon ranch pizza
Sigmature select
A NOVA 3
Green Tea
Lagg's
NOVA 1
Green Beans
NOVA 1
Green Onions
NOVA 1
Yellow Bell Pepper
A NOVA 1
Dr pepper, soft chewy twisted candy bites
D NOVA 4
Dr pepper, gummy candies
D NOVA 4
Thin spaghetti, enriched macaroni product, traditional
NOVA 1
Traditional thin spaghetti, enriched macaroni product
Spartan
A NOVA 1
Broccoli, cauliflower & carrots california blend
Spartan
A NOVA 1
Cut & peeled baby carrots
A NOVA 1
Cut & peeled baby carrots
A NOVA 1
More Recipes to Try
Flaky Pie Crust
4 ingredients
Grilled Corn With Jalapeno Lime Butter
8 ingredients
Easy Cheesy Chicken & Pasta Veggie Skillet
7 ingredients
Low Cal, No Caffeine Iced Tea
6 ingredients
Milk Chocolate -Malted Whoppers Brownies
10 ingredients
Siga Wot
6 ingredients
Ding Dong Cake
5 ingredients
Pesach Banana Cake
5 ingredients
Chicken And Penne Casserole
16 ingredients
Mango Kerabu (Spicy Sweet Mango Salad)
4 ingredients
Christmas Caramel Corn
8 ingredients
3 Minute Chocolate Pudding
8 ingredients