Copper carrot pennies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots - sliced, salted, and partially cooked |
| 1 | Green pepper - sliced | |
| 1 | medium | Onion - sliced |
| 1 | Can tomato soup | |
| ½ | cup | Salad oil |
| 1 | cup | Granulated sugar |
| ¾ | cup | Vinegar |
| 1 | teaspoon | Prepared mustard |
| 1 | teaspoon | Worchestershire sauce |
Directions
Partially cook the sliced carrots and let them cool. Drain the carrots and layer them with the onion and green pepper in a dish.
Combine remaining ingredients in a blender and pour over the carrot mixture. Marinate refrigerated for two days before serving.
Posted By Susan Kenzler <susan@...> On rec.food.recipes or rec.food.cooking
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