over the bottom completely. NOTE: COPPER PENNIES help keep the butter from
If whole carrots, slice in quarters in slices (these look like copper pennies).
Cook until barely tender in salt water (if one uses salt).
Drain.
Mix ingredients and pour over carrots.
Toss slightly and cover.
Marinate overnight in refrigerator.
Serve cold as a salad or as a hot vegetable.
(I prefer cold as a salad.)
Peel and cut carrots into \"pennies\".
Cook carrots until crisp, not mushy.
Drain and cool with cold water.
Peel onions and separate into rings.
Cut green peppers into strips or rings.
Cook and drain carrots.
Let cool.
Mix together the other ingredients and pour over carrots.
Marinate 12 hours.
Serve cold.
Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
Pour over carrots and mix well.
Refrigerate over night.
Keeps in the refrigerator for 2-3 weeks.
Slice carrots in rounds and cook until tender but not mushy; drain.
Thinly slice onion, green pepper and celery; add to carrots.
Add rest of ingredients and cook for 5 minutes longer. Cool and marinate in fridge for 24 hours.
Chop carrots into \"pennies\" and cook in salt water until tender, then drain. Mix together with mixer sugar, tomato soup, salt, Worcestershire sauce, mustard, oil, vinegar and pepper.
Add onion and bell pepper.
Next add carrots and refrigerate for 12-18 hours before serving.
Layer carrots.
Sprinkle salt and pepper, the onion and green peppers.
Mix remaining ingredients and pour over layers.
Cover tightly and place in refrigerator.
Let stand overnight.
The dressing is good on tossed salad.
Serves 6.
Dice and cook carrots until tender.
Combine all the rest of the ingredients; heat to near boiling.
Drain the carrots and mix into the sauce; let cool.
Cook carrots in small amount of water for 8 to 10 minutes, until tender.
Drain well.
Combine onions, green pepper and carrots in large bowl.
Mix well.
Mix remaining ingredients in second bowl.
Pour over carrot mixture.
Marinate 24 hours in refrigerator.
Combine all ingredients.
Let set overnight.
Serve as a vegetable or salad.
Serves 12 to 14.
Slice carrots and boil in salted water until fork-tender. When cool, alternate layer of carrots, pepper rings and thinly sliced onion rings.
Cook carrots until almost tender; drain.
Add all other ingredients.
Marinate overnight in refrigerator.
Serve cold.
Cook carrots until tender; cool and slice.
Layer carrots, pepper and onion.
Cook salad oil, vinegar, Worcestershire sauce, tomato sauce, mustard and sugar until blended.
Pour sauce over carrot mixture.
Better if allowed to marinate for 24 hours. Refrigerate.
Cut carrots into round pieces and boil about 5 minutes. Combine carrots with rest of ingredients and refrigerate 24 hours before serving.
Slice and boil carrots until tender.
When cool, alternate layers of carrots, green bell pepper rings and onion slices.
Make marinade of remaining ingredients, beating well until completely blended.
Pour mixture over vegetables and sit overnight in refrigerator.
Ready to serve.
Peel and slice carrots.
Boil 5 minutes in salted water until tender but not mushy.
Mix other ingredients and pour over warm carrots (after draining).
Stir well, then refrigerate.
Last up to one week in refrigerator.
Yields 8 servings.
Heat vinegar, sugar and oil.
Cook carrots in salted water 8 to 10 minutes.
Combine with onions and pepper.
Stir remaining ingredients into bowl over carrots.
Marinate overnight.
Drain as needed.
Will keep several weeks.
Slice onion and pepper in thin round slices.
Mix with carrots. Mix remaining ingredients.
Pour over carrots.
Cover and marinate overnight.
Slice carrots and boil until tender; drain.
Mix all ingredients well.
Pour over cooked carrots.
Cover.
Refrigerate overnight.
Keeps fresh for two weeks in refrigerator.