Copper Pennies
Prep
20m
Cook
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 2 pounds carrots, peeled and sliced |
| 1 small green pepper, sliced into rings |
| 1 medium onion, sliced thinly |
| 1 10.75 ounce tomato soup |
| 1/2 cup salad oil |
| 1 cup sugar |
| 3/4 cup vinegar |
| 1 teaspoon prepared mustard |
| 1 teaspoon Worcestershire sauce |
| 1 dash salt to taste |
| 1 dash pepper to taste |
Copper Pennies Directions
- Boyle carrots and salted water until tender. And a large serving bowl, alternate layers of carrots, green peppers and onions in the dish. Combine other ingredients in a separate bowl adding more salt. Mix until well blended. Pour over vegetables. Refrigerate over periodically some equally marinate all vegetables.
Notes
