Copper Pennies (Carrots)
Catégorie: Soup
Ingrédients
- 2 lb. carrots, peeled and sliced
- 2 medium onions, sliced
- 1 medium green pepper in strips
- 1 (10 oz.) can tomato soup
- 1/3 c. vinegar
- 1/2 c. sugar
- 1/3 c. oil
- 1 tsp. Worcestershire sauce
- 1 tsp. mustard
- 1/2 tsp. salt
- 1/2 c. celery, chopped
Instructions
1. Heat vinegar, sugar and oil.
2. Cook carrots in salted water 8 to 10 minutes.
3. Combine with onions and pepper.
4. Stir remaining ingredients into bowl over carrots.
5. Marinate overnight.
6. Drain as needed.
7. Will keep several weeks.
