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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I know, there are Copper Pennies all over the place. This is a tad different than the others, but very similar. They must be good to have so many recipes. Really, they are good; they make a great side dish at a picnic or cookout. They are served cold and go with anything. When I make them, I share them with my daughter as she loves them, too. It is a great way to get your carotene. Ingredients:
2 lbs carrots (peeled and sliced) |
1 green pepper (thinly sliced) |
1 medium onion (thinly sliced) |
1 (10 3/4 ounce) can tomato soup |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup cooking oil |
3/4 cup vinegar |
1 cup sugar |
1 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
Directions:
1. Cook carrots till done; drain and rinse.
2. Put the carrots, green pepper, and onion in a bowl.
3. In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce.
4. Bring to a boil, stirring until thoroughly blended.
5. Pour over veggies and refrigerate for at least 1 hour and better for a few hours.
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