Marinated Carrots Copper Pennies Recipe
- 5 c. cooked carrots (2 lbs.)
- 1 med. onion
- 1 green pepper, minced
- 1 can tomato soup
- 1/2 c. salad oil
- 3/4 c. sugar
- 1/2 c. vinegar
- 1 teaspoon basil leaves
- 1 teaspoon celery seed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can string beans, liquid removed (optional-with water)
- Cook carrots in salted water till tender.
- Drain and cold.
- Combine remaining ingredients and add in carrots.
- Let stand at least 12 hrs before serving.
- Serve cool.
- Will keep 2 weeks in refrigerator.
- Serves 12.
carrots, onion, green pepper, tomato soup, salad oil, sugar, vinegar, basil, celery, worcestershire sauce, mustard, salt, pepper, string beans
Taken from cookeatshare.com/recipes/marinated-carrots-copper-pennies-59603 (may not work)