Recipe 474 - Copper Pennies
Recipe 474 - Copper Pennies
(by Shirley McNevich)
2lb. carrots (washed and peeled)
1 medium chopped onion
1 chopped green pepper
1 - 10.75oz. can Campbell's tomato soup
1 cup white sugar
3/4 cup cider vinegar
1/2 cup canola oil
1 tsp. French's yellow mustard
1 tsp. Worcestershire sauce
1 tsp. salt
salt and pepper to taste
Cut the carrots into round coin-shaped pieces. Put carrots in a saucepan and cover them with water--add a tsp. salt to the carrots. Cook over medium heat until tender. Drain the carrots. In a bowl, add the tomato soup and white sugar--stir. Add mustard and Worcestershire sauce--stir. Add vinegar and canola oil--stir. Add chopped onion and chopped pepper--stir until mixed. Add carrots into the mixture and stir well. Taste and sprinkle with salt and pepper to your taste. Refrigerate everything at least overnight (two days is better) to marinate. Serve cold. It will keep in the refrigerator indefinitely if stored in glass with a lid.
Continue to:
Other Recipes:
- 405 - Tasty Pasta Salad
- 454 - Strawberry Pizza Dessert
- 408 - Sugardoodle Cookies
- 363 - Oatmeal Raisin Cookies
- 449 - Fried Mozzarella
- 349 - Cauliflower Au Gratin
About the author
This recipe is from Shirley McNevich's Volume 2 of Mom's Best Recipes. Published here with permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
