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Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots is from Renee's Recipes, 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, sliced to small rounds
1 green pepper
1 sweet onion
1 can tomato soup
1/2 cup oil
1 tsp. dry mustard
1 cup sugar
1 tsp. worsteshire sauce
3/4 cup vinegar
salt and pepper to taste
Directions:
Directions:
1. Par boil the carrots, leaving them a little crisp - set aside

2. Add to carrots, one green pepper cut into small chunks and one sweet onion diced

3. Blend remaining ingredients and mix with the carrots, pepper, onion mix

4. Let marinate in fridge for several hours before serving (cold).
Personal Notes:
Personal Notes:
Mom Spitler used to serve this often on our trips to Northport with the kids, and I always liked it! A twist on how to serve carrots!

 

 

 

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