Penny Carrots

7 ingredients
7 steps

Ingredients

  • 2 lb. carrots, cooked until tender but not soft
  • 1 red onion, chopped
  • 2 green peppers, chopped
  • 1 Tbsp. prepared mustard
  • 1 can tomato soup
  • 3/4 c. vinegar
  • 1/4 c. salad oil

Directions

  1. 1
    Combine soup, sugar, vinegar, oil and mustard.
  2. 2
    Mix and add onion and pepper.
  3. 3
    Bring to a boil, stirring.
  4. 4
    Put drained carrots in bowl and pour mixture over them.
  5. 5
    Marinate in refrigerator. Serve either warm or cold.
  6. 6
    Carrots should be sliced into thick slices before cooking.
  7. 7
    Keeps in refrigerator 2 weeks.

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