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.)
Steam carrots until a fork pricks them easily.
Boil the sugar, oil and vinegar together for 2 to 3 minutes.
Pour carrots, onions and pepper into boiled mixture, stirring to coat them well.
Mix last 4 ingredients for sauce.
Arrange carrots, pepper and onion in large layers in pan.
Pour sauce over vegetables. Refrigerate for 24 hours.
Cook carrots for 8 to 10 minutes in a small amount of water. Drain; add remaining ingredients.
Mix well, cover and marinate in refrigerator overnight.
Serve hot or cold.
Makes a big bowl full.
Number of servings depends on size of servings.
Cook sliced carrots in salted water for about 10 minutes or just barely done.
Drain.
Cool.
Place in large bowl.
Add onions and green pepper.
Combine, blend remaining ingredients and pour over carrots.
Marinate overnight in refrigerator.
Keeps 1 week.
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.
Cook carrots until tender, but not mushy.
Drain.
Combine all remaining ingredients in saucepan; slowly bring to simmer over medium heat.
Remove from heat.
Pour over carrots, onion and pepper.
Cover; refrigerate overnight.
Serve cold.
Will keep in refrigerator 2 or 3 weeks.
Cook carrots until almost tender. Drain.
Mix the ingredients above together and pour over top of the carrots, onions and pepper.
Let sit overnight. Will keep up to 3 weeks.
Peel and slice carrots, cook until just tender.
Drain.
Mix onions, green pepper, sugar, salad oil, vinegar, mustard, salt and pepper.
Add to carrots.
Chill.
Peel and slice carrots.
Cook until tender. Slice onions and peppers. Combine with remaining ingredients and let set 24 hours before serving.
Can be stored in refrigerator 2 weeks or more.
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.
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.
over the bottom completely. NOTE: COPPER PENNIES help keep the butter from
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.
Cook carrots until tender. Drain. Combine all other ingredients and bring to a boil. Remove from heat. Add carrots. Refrigerate for 24 hours before serving. Can be served hot or cold. Keeps for weeks in refrigerator.
Boil carrots in salted water.
Cool.
Saute pepper and onion in small amount of oil.
Alternate carrots, pepper and onion in bowl.
Make a sauce of remaining ingredients and pour over vegetables.
Refrigerate for at least 6 hours.
Cook carrots in water for 10 minutes, drain and cool.
Mix the onions and pepper with carrots.
Mix all other ingredients; add to carrots as a marinade.
Store in refrigerator at least 12 hours before serving.
Keeps a long time.
Bring to a boil and cool.
Pour over carrots, onion and peppers.
Let stand 24 hours.
(Garbanzo beans can be substituted for carrots.)
Cook carrots; drain and cool.
Cut onions and pepper into slices and mix with cooled carrots.
Mix other ingredients and pour over vegetables.
Cover and marinate for 12 hours or more. Drain to serve (or keep and return unused vegetables).
Keeps 2 to 3 weeks in refrigerator.
Serves 6 to 8.