Copper Pennies

8 ingredients
4 steps

Ingredients

  • 2 lb. carrots, thinly sliced
  • 3 Tbsp. water
  • 1 green pepper, chopped
  • 1 medium onion, sliced and separated into rings
  • 1/2 c. vegetable oil
  • 3/4 c. white vinegar
  • 3/4 c. sugar
  • 1 can (10 3/4 oz.) tomato soup

Directions

  1. 1
    Combine carrots and water in a 2 1/2-quart casserole. Microwave on High 10 to 12 minutes or until carrots are tender-crisp, stirring twice.
  2. 2
    Combine cooled and drained carrots with remaining ingredients.
  3. 3
    Marinate refrigerated overnight. Drain for serving.
  4. 4
    Makes 10 to 12 servings.

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