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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. carrots (6 cups)
1 (10 oz) can tomato soup
1/2 C sugar
1/2 C vegetable oil
1 tsp. salt
1 tsp. mustard
1/2 C vinegar
1 onion, sliced into thin rings
1 green bell pepper, cut into thin strips
Directions:
Directions:
Peel and slice carrots. IN a large pot, cook carrots in a small amount of water until tender-crisp; set aside. In a saucepan, combine tomato soup, sugar, oil, salt, mustard, and vinegar. Bring to a boil. Combine carrots, onions, and green pepper. Pour hot dressing over vegetables. Stir together. Refrigerate overnight. Serve warm or cold. Will keep for a week in fridge.
Number Of Servings:
Number Of Servings:
12

 

 

 

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