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COPPER PENNY CARROTS Recipe

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This recipe for COPPER PENNY CARROTS is from The MSSDAR Brunch to Punch Bunch, 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:  
1 can tomato soup
1/4 c vinegar
3/4 c white granulated sugar
1 T Worcestershire sauce
1 tsp dry mustard
2 lb carrots, sliced thin (not wafer-thin)
1 T salt
1 green bell pepper, chopped
1 raw onion chopped or cut in half and sliced wafer-thin
Directions:
Directions:
Combine first 5 ingredients in a medium saucepan and bring to a boil on medium-high heat. Remove from heat and cool completely. While marinade is cooling, cook carrots until tender, but not soft (boil 3-5 minutes). Pour off the hot water and rinse with cold water to cool. Layer half the carrots, followed by half the onions/bell peppers, repeat layering. Pour the marinade sauce evenly over entire surface layer. Refrigerate overnight. NOTE: Usually I have three or four layers of each when I double the recipe. A glass gallon jug will just hold twice the recipe (4 lbs of carrots; 2 onions and 2 bell peppers).

 

 

 

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