Cold Carrot Copper Pennies |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 12 |
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My Mother-in-law gave me this recipe, it's delicious. It's a great side dish with grilled burgers or cold sandwiches! (Prep time includes chilling time) Ingredients:
2 lbs carrots, cooked and sliced |
1 onion, thinly sliced |
1 green bell pepper, thinly sliced |
1 can tomato soup |
1 teaspoon worcestershire sauce |
3/4 cup white vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups sugar |
1 teaspoon prepared mustard |
1/2 cup vegetable oil |
Directions:
1. Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
2. Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
3. Pour over carrots and mix well.
4. Refrigerate over night.
5. Keeps in the refrigerator for 2-3 weeks.
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