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Copper Pennies - Carrots Recipe

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This recipe for Copper Pennies - Carrots is from Traxler Family 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 lb. carrots
½ cup sugar
¼ cup salad oil
¾ cup vinegar
1 Green pepper, diced, optional
1 onion, diced
1 Tbsp. prepared mustard
2 tsp. Worchestershire sauce
1 can tomato soup
Directions:
Directions:
Cut the carrots in ¼ inch slices (these look like copper pennies). Cook until barely tender in salt water. Drain. Mix remaining ingredients and pour over carrots. Marinate overnight in refrigerator. This will keep a week refrigerated. This is not necessarily better, but is easier. Drain canned carrots, slice and cover with marinade.

 

 

 

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