Copper Pennies - cooking recipe
Ingredients
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1 1/2 lb. carrots
1 bell pepper, sliced thin
1 c. sugar
1 medium onion
1/2 c. oil
2/3 c. vinegar
1 can tomato soup
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Preparation
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Cut carrots and slightly cook (crisp) in salted water; drain. Mix carrots and all other ingredients together.
Marinate at least 24 hours.
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