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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots is from The Jaster 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 pounds carrots, sliced
1 small green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 (10-3/4 ounce) can condensed cream of tomato soup
½ cup Apple Cider Vinegar
1 teaspoon Worcestershire sauce
½ cup salad oil
1 teaspoon prepared mustard
1 cup sugar
Salt and pepper to taste
Directions:
Directions:
Cook carrots in salted and peppered water until medium done. Rinse. Arrange layer of carrots, green pepper, and onion in bowl. Combine remaining ingredients in a saucepan. Bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture. Refrigerate overnight. Keeps 2 weeks in the refrigerator.

 

 

 

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