Copper Pennies

11 ingredients
7 steps

Ingredients

  • 2 lb. carrots, peeled and sliced
  • 1 medium onion, chopped
  • 1 tsp. Worcestershire sauce
  • 2/3 c. white vinegar
  • 3/4 c. sugar
  • 1/4 tsp. crushed basil
  • 1 green pepper, chopped
  • 10 1/2 oz. can tomato soup
  • 1/4 tsp. crushed rosemary
  • 1/2 c. oil
  • 1 tsp. dry mustard

Directions

  1. 1
    Cook carrots until about 1/2 done, drain well.
  2. 2
    Combine with green pepper and onion.
  3. 3
    Mix together tomato soup, Worcestershire sauce, rosemary, vinegar, oil, sugar, dry mustard and basil.
  4. 4
    Pour over vegetables.
  5. 5
    Marinate 12 hours before serving.
  6. 6
    May be served hot or cold.
  7. 7
    Keeps well.

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