Copper Pennies - cooking recipe
Ingredients
-
2 lb. carrots
1 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 can tomato soup
1 medium onion
1 green pepper
Preparation
-
Cook carrots until tender, but firm, not mushy.
Drain. Heat sugar
and\tvinegar
to dissolve sugar.
Cool.
Add salad oil and tomato
soup.
Slice
or chop onion and pepper; add to carrots. Refrigerate overnight.
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