Click for Cookbook LOGIN
"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

COPPER PENNY CARROTS Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for COPPER PENNY CARROTS is from Keenan's Kitchen, 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, sliced
1 green pepper, sliced thin
1 onion, sliced thin
1 can tomato soup
½ c. oil
1 cup sugar
¾ cup vinegar
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
Salt & Pepper
Directions:
Directions:
Cook carrots in salted water until medium done. Rinse in ice water.

Arrange layers of carrots, green pepper and onion in bowl.

Combine all remaining ingredients in sauce pan and bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate until flavor is absorbed (24 hours or more is best).

This will keep for weeks and the marinade liquid may be used again.
Personal Notes:
Personal Notes:
The Healthy Choice Tomato Soup works as well as the regular, but less sodium.

It is ok to use 1 cup of Splenda in place of the sugar, for those who are diabetic. Most can't tell the difference.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

39W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!