Copper Pennies

8 ingredients
6 steps

Ingredients

  • 2 lb. carrots
  • 1 can cream of tomato soup
  • 3/4 c. apple cider vinegar
  • 1/2 c. salad oil
  • 1 tsp. prepared mustard
  • 1 tsp. Worcestershire sauce
  • 1 chopped onion
  • salt and pepper to taste

Directions

  1. 1
    Slice carrots and boil until tender; drain.
  2. 2
    Mix all ingredients well.
  3. 3
    Pour over cooked carrots.
  4. 4
    Cover.
  5. 5
    Refrigerate overnight.
  6. 6
    Keeps fresh for two weeks in refrigerator.

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