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Copper Pennies (Marinated Carrots) Recipe

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This recipe for Copper Pennies (Marinated Carrots) is from The Lindblad 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 pounds fresh or frozen carrots
1 large onion, sliced in thin rings
1 large green pepper, cut in thin strips
1 can tomato soup, undiluted
1 cup sugar
1/2 cup salad oil
3/4 cup vinegar
1 teaspoons salt
1/2 teaspoons pepper
1/4 teaspoons dill weed
Directions:
Directions:
Wash, peel and cut carrots into 1 inch pieces. Cook until just tender; drain and cool. Combine soup, sugar, salad oil, vinegar, salt, pepper and dill weed in saucepan. Bring to a boil and stir to dissolve sugar. In a 2 quart casserole, combine carrots, onion and green pepper. Pour hot soup mixture over vegetables. Cover and chill in refrigerator overnight.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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