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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Nancy's Copper Pennies (Marinated Carrots) Recipe

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This recipe for Nancy's Copper Pennies (Marinated Carrots) is from GOOD EATS!, 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 (10 ounce) can tomato soup
1 green pepper
1 onion
1 Tbsp. Worcestershire Sauce
2 tsp. prepared mustard
1 cup sugar
1/2 cup vinegar
3/4 cup oil
1 tsp. salt
2 pounds carrots (can use 2or 3 cans carrots), sliced
1/2 cup celery, sliced
Directions:
Directions:
Peel and slice carrots.
Cook in boiling water for approx. 8 minutes. Cool and drain.
Slice peppers and chop onions.
Combine all ingredients.
Marinate overnight.

 

 

 

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