Copper penny carrots
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- 2 lb
- carrots, sliced (can carrots can be used)
- med. onion thin sliced
- 10 oz can tomato soup
- 1 tsp
- prepared mustard
- 1 tsp
- worcestershire sauce
- small green pepper, thinly sliced
- 1/2 c
- vegetable oil
- 1 c
- 3/4 c
- white vinegar
1cook carrots in salted water until med done. rinse in ice cold water. ( if canned carrots are used, do not cook but do rinse in ice water)
2arrange layers of carrots, green peppers,and onion in a bowl or container.
3combine all remaining ingredients in a sauce pan and bring to a boil, stirring until thoroughly blended.
4pour the marinade over the carrot mixture and refrigerate until flavor is absorbed. (about 1 hour)
5you can keep this in the refrigerator for weeks, the longer it is marinated, the better it is.