Copper Pennies - cooking recipe
Ingredients
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2 lb. peeled carrots, sliced thin
1 chopped green pepper
1/2 c. diced celery
1 medium onion, sliced thin
1 tsp. Worcestershire
1 can tomato soup
1 c. sugar
3/4 c. white vinegar
1 tsp. dry mustard
Preparation
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Cook carrots in salted water until tender.
Combine cooked carrots, pepper, celery and onion.
Make a sauce with the remaining ingredients.
Pour over vegetables.
Cover tightly and store overnight.
Keeps for several weeks in refrigerator.
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