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Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs carrots, sliced
1 lge sliced green pepper
1 lge onion, sliced.
1 can tomato soup
1/2 c oil
1 T. mustard
1 c sugar
1/2 c white vinegar
1 T. worcestershire sauce.
Directions:
Directions:
Cook carrots just until tender. Add green pepper and onion. Mix remaining ingredients and pour over carrots. Refrigerate 24 to 48 hours.

 

 

 

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