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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots is from Beans in your ear, 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 pounds carrots, sliced
1 medium onion, chopped
amount to suit your taste-celery and green pepper cut rather fine
1 can tomato soup
1 teaspoon prepared mustard
1 teaspoon WORCESTERSHIRE sauce
Salt and pepper
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup vinegar
Directions:
Directions:
Cook the carrots in salted water until "medium done."

Rinse well in cold water.

Arrange layers of carrots-onions and green peppers and celery in a bowl.

Mix all the other ingredients.

Bring to a boil and pour over the carrots.

Cover and refrigerate until flavor is absolved. About 2-3 days.

 

 

 

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