Copper Pennies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. carrots
1 med. onion
1/2 c. oil
1/3 c. white vinegar
1 tsp. Worcestershire
1 small green pepper
1 can tomato soup
1 c. sugar
1 tsp. mustard
salt and pepper to taste
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Directions: |
Directions:Peel and slice carrots into "pennies". Slice green pepper into thin strips and onions into thin rings. Combine the rest of the ingredients to make a marinade, stir well. Boil the carrots in salted water until tender. When the carrots are cool, alternate a layer of carrots with green pepper and onion then repeat. Pour the marinade over the carrots, green pepper and onion. Refrigerate 2 days prior to serving for best flavor. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: My Mother, Mickey Weiss loved to make this as a Hanukkah relish. She thought that the "Pennies" reflected the tradition of Hanukkah gelt, and the brightness of the holiday.
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