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Copper Carrot Pennies Recipe

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This recipe for Copper Carrot Pennies is from The Foods We Love to Eat, 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 of carrots, sliced into coins

1/2 cup sugar
1 can tomato soup
1 tsp salt
1 tsp Worcestershire sauce
1 tsp mustard
1/2 cup oil
3/4 cup vinegar
1 tsp pepper

Medium onion, sliced
1/2 medium bell pepper, sliced
Directions:
Directions:
Cook carrots in salt water until tender, drain.
Mix all ingredients except carrots, onion and bell pepper thoroughly with a mixer. Bring to boil. Then add the carrots, onion and pepper. Refrigerate 12 to 18 hours.
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Best served at room temperature

 

 

 

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