Copper Pennies

12 ingredients
7 steps

Ingredients

  • 2 lb. carrots, scraped and sliced
  • 1 can tomato soup
  • 1/2 to 1 c. sugar
  • 3/4 c. cider vinegar
  • 1/2 c. oil
  • 1 tsp. prepared mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 medium onion, sliced thin
  • 1 bell pepper, sliced thin
  • Tabasco sauce to taste

Directions

  1. 1
    Cook the carrots in salted water until barely tender.
  2. 2
    Drain. Mix all other ingredients and pour over warm carrots.
  3. 3
    Cover and refrigerate overnight, turning carrots occasionally.
  4. 4
    Drain carrots, but do not discard marinade liquid.
  5. 5
    Serve carrots on lettuce leaf.
  6. 6
    Leftover carrots may be stored in refrigerator 2 weeks.
  7. 7
    Use remaining sauce on green salad.

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