Copper Pennies
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 lbs carrots
- 1 large green pepper, diced
- 1 onion, chopped
- 1 can tomato soup
- 3⁄4 cup vinegar
- 1 cup sugar
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 dash garlic powder
directions
- Slice and cook carrots.
- Cool.
- Add green pepper and onion.
- In medium bowl, mix together tomato soup, vinegar, sugar, worchestershire sauce, salt, pepper, and garlic powder.
- Pour over vegetables and chill overnight.
- Will keep for up to a month in refrigerator.
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Reviews
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"