Copper Carrot Pennies Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Carrots, sliced, salted, and partially cooked
1: Green pepper, sliced
1 medium: Onion, sliced
1 Can: tomato soup,
1/2 cup: Salad oil,
1 cup: Granulated sugar,
3/4 cup: Vinegar,
1 tsp: Prepared mustard,
1 tsp: Worchestershire sauce,
Directions:
Partially cook the sliced carrots and let them cool. Drain the
carrots and layer them with the onion and green pepper in a dish.
Combine remaining ingredients in a blender and pour over the
carrot mixture. Marinate refrigerated for two days before serving.
Posted By Susan Kenzler On rec.food.recipes or
rec.food.cooking
Source from luhu.jp
carrots and layer them with the onion and green pepper in a dish.
Combine remaining ingredients in a blender and pour over the
carrot mixture. Marinate refrigerated for two days before serving.
Posted By Susan Kenzler
rec.food.cooking
Source from luhu.jp
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