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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Marinated Carrots (Copper Pennies) Recipe

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This recipe for Marinated Carrots (Copper Pennies) is from The Dimiceli Cucina, 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 carrots, peeled, sliced
1 medium white onion, sliced
1 bell pepper, sliced
1 can water chestnuts, sliced
1 8 ounce can pineapple chunks, drained
Marinade
2/3 cup sugar
1/3 cup canola oil
1/4 cup apple cider vinegar
1 15 ounce can tomato soup
1 tablespoon Wishbone Italian Salad dressing
1 teaspoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon salt
1/4 teaspoon curry powder
Dash of Tabasco
Directions:
Directions:
Boil carrots until tender
Drain and add the next 4 ingredients
Mix together the marinade and add to the carrot mixture Refrigerate 24 hours and serve cold

 

 

 

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