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Category: VEGETABLES
Prep Time: Cook Time: Total Time:
2 pounds carrots, sliced
1 green pepper sliced into thin strips or rings
1 sweet onion sliced into thin strips or rings
1 can tomato soup
1/2 cup salad oil
3/4 cup vinegar
1 cup sugar
1 teaspoon prepared mustard
1 teaspoon worcestershire sauce
1 tsp salt
1/2 tsp pepper
Cook carrots until just tender, drain well. Make marinade with soup, oil, vinegar, sugar, mustard. worcestershire, salt and pepper. Pour this mixture over carrots, peppers and onions. Let stand overnight. Serve cold. Keeps up to 3 weeks in refrigerator.
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COPPER PENNIES
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Category: VEGETABLES
Prep Time: Cook Time: Total Time:
2 pounds carrots, sliced
1 green pepper sliced into thin strips or rings
1 sweet onion sliced into thin strips or rings
1 can tomato soup
1/2 cup salad oil
3/4 cup vinegar
1 cup sugar
1 teaspoon prepared mustard
1 teaspoon worcestershire sauce
1 tsp salt
1/2 tsp pepper
Cook carrots until just tender, drain well. Make marinade with soup, oil, vinegar, sugar, mustard. worcestershire, salt and pepper. Pour this mixture over carrots, peppers and onions. Let stand overnight. Serve cold. Keeps up to 3 weeks in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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