Copper penny carrots

Copper Penny Carrots Recipe

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donna clark


this recipe will keep for weeks in the refrigerator , and the longer it is marinated , the better it is.


★★★★★ 1 vote

20 Min
25 Min
Stove Top


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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

How to Make Copper penny carrots


  • 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.

Printable Recipe Card

About Copper penny carrots

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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