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Copper Pennies
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Description
A great carrot recipe from the 70s!
Ingredients
- 2 pounds Carrots
- 1 whole Onion
- 1 whole Green Pepper
- 1 cup Sugar
- ¾ cups Vinegar
- ½ cups Oil
- 1 can (10.75 Oz. Can) Tomato Soup (do Not Dilute)
- 1 teaspoon Worcestershire
- 1 teaspoon Salt
- 1 teaspoon Mustard
Preparation
Peel carrots, slice in rounds. Cook and rinse in cold water. (They should still be firm.) Slice the onion and green pepper.
Layer carrots, onions, and green peppers in a bowl. Repeat.
Whisk together the remaining ingredients until well blended. Pour over the carrot mixture. Refrigerate and serve cold.
Hint: the longer it sits in the refrigerator, the more blended the flavors become.
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