Copper Pennies
Sweet and tangy marinated carrots with sweet onions and green bell peppers.
Servings: 6
Ingredients
- 2 lbs. carrots sliced
- 1 green pepper chopped
- 1 med. onion chopped
- 1 (10-3/4 oz.) can tomato soup
- 3/4 vinegar
- 1/2 c. vegetable oil
- 1 c. granulated sugar
- 1 tsp. prepared mustard
- 1 tsp. Worcestershire sauce
- Salt and pepper to taste
Instructions
- Peel and slice carrots into 1/4 inch slices. Boil carrots in lightly salted water until just tender, drain.
- Place cooked carrots in a large bowl with chopped green peppers and onions.
- In a separate bowl, whisk together remaining ingredients, pour over vegetables. Marinate overnight in the refrigerator.
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