Copper penny carrots
Last updated 6/12/2012 1:17:44 AM. Recipe ID 48271. Report a problem with this recipe.
Title: Copper penny carrots
Yield: 12 Servings
2 lb Carrots; sliced round
1 md Onion; sliced
1/2 c Oil
1 ts Prepared mustard
1 ts Worcestershire
1 sm Green pepper; thinly
1 cn (10.75-oz) tomato soup
1 c Sugar
3/4 c Cider vinegar
Cook carrots in salted water until barely tender. Rinse. Arrange
layers of carrots, green peppers and onions in bowl. Combine
remaaining ingredients in a saucepan, bring to a boil, stirring until
thoroughly blended. Pour marinade over carrot mixture and refrigerate
until flavor is absorbed.
MRS PAUL GARNER (ALICE)
From the book , Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
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