Marinated Carrots copper Pennies |
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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 12 |
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A co-worker of mine, Pam Derby, from San Angelo, TX gave me this recipe back in the '80's and I have enjoyed it, taking it to potlucks, etc. Ingredients:
2 lbs carrots, sliced |
1 small green pepper, thinly sliced |
1 medium onion, thinly sliced |
10 1/2 ounces tomato soup, undiluted |
1/2 cup salad oil |
1 cup sugar |
3/4 cup vinegar |
1 teaspoon mustard, prepared |
1 teaspoon worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Slice & boil carrots in salted water until tender.
2. Rinse in ice water.
3. Alternate layers of carrots, pepper, & onion.
4. Make marinade of remaining ingredients.
5. Cover & refrigerate overnight.
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