Copper penny carrots
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots; sliced round |
| 1 | medium | Onion; sliced |
| ½ | cup | Oil |
| 1 | teaspoon | Prepared mustard |
| 1 | teaspoon | Worcestershire |
| 1 | small | Green pepper; thinly sliced |
| 1 | can | (10.75-oz) tomato soup |
| 1 | cup | Sugar |
| Salt | ||
| ¾ | cup | Cider vinegar |
| Pepper | ||
Directions
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)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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