Copper Pennies - cooking recipe

Ingredients
    2 lb. fresh carrots, sliced in 1/4-inch rounds (4 1/2 c.)
    2 medium onions, thinly sliced and separated into rings
    1 medium green pepper, cut in thin strips
    1 (10 3/4 oz.) can condensed tomato soup
    3/4 c. vinegar
    2/3 c. sugar
    1/2 c. cooking oil
    1 tsp. Worcestershire sauce
    1 tsp. prepared mustard
    1/2 tsp. salt
Preparation
    Cook carrots in small amount boiling salted water until just tender, about 8 to 10 minutes.
    Drain and combine with onions and green pepper in large bowl.
    Stir together remaining ingredients; pour over vegetables in bowl.
    Cover and marinate in refrigerator several hours.
    Drain, reserving marinade.
    Serve in lettuce-lined bowl, if desired.
    Return leftover carrots to marinade and keep refrigerated.

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