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Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots is from Weisenhorn Family Heritage Cookbook, 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
1 med red onion, sliced
1 10-oz package frozen peas
1 sm green pepper sliced
1 can condensed tomato soup
1/2 c vegetable oil
1 c sugar
3/4 c cider vinegar
1 t prepared brown mustard
1 t worchestershire sauce
1/2 t salt
1/4 t pepper
Directions:
Directions:
Peal and slice carrots and cook until crisp tender--don't over cook. Rinse under cold water to stop cooking. Drain and cool. Separate onion slices into rings. In a medium size bowl, alternate layers of hard ingredients (carrots, onion, peas, pepper, carrots, onion, peas, pepper, etc). ***Mix liquid and dry ingredients until smooth. Pour over vegetables and refrigerate overnight.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
*** We cooked the liquid mixture until boiling, then poured over the vegetables and refrigerated overnight.

 

 

 

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