Copper Pennies - cooking recipe
Ingredients
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2 lb. carrots, peeled and cut
1 can tomato soup
1 c. sugar
1 c. salad oil
3/4 c. vinegar
1 tsp. mustard
1 onion, sliced
1 green pepper, chopped
1 tsp. Worcestershire sauce
Preparation
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Cook carrots with 1 teaspoon salt until tender.
Drain.
Mix other ingredients thoroughly.
Add carrots and marinate overnight.
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