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Copper Pennies Recipe

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This recipe for Copper Pennies is from Sara and Matthew's 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:  
Two pounds carrots, sliced and cooked
1 green pepper, chopped
1 white onion, chopped
1 cup sugar
3/4 cup white vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 can tomato soup
1/4 cup salad oil
1 tsp. celery seed
Salt and pepper to taste
Directions:
Directions:
Cook carrots until just tender, drain, and place in a large bowl. Add chopped onions and green peppers.
In a saucepan, mix soup, salad oil, vinegar, Worcestershire sauce, celery seed, and mustard. Salt and pepper to taste. Heat until sugar dissolves and mixture is smooth. Pour hot mixture over vegetables and stir.
Cover and refrigerate to marinate 12 to 24 hours. Keeps in refrigerator for several days.

Note: Can use 3 cans of carrots in lieu of fresh carrots. Drain before using.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
12-24 Hours

 

 

 

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