Copper Pennies
"An oldie but a goodie. Can be served hot or cold. Goes fast at a potluck."
- Ready In:
- 7mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 5 cups cooked, sliced carrots
- 1⁄2 cup onion, chopped
- 1 cup green peppers or 1 cup red pepper, chopped
- 1 can tomato soup
- 1⁄2 cup vinegar
- 1⁄2 cup oil
- 1 cup sugar
- 1 teaspoon prepared mustard
- 1 teaspoon salt
directions
- Put carrots in medium bowl.
- Mix all other ingredients together in saucepan and bring to a boil.
- Cook 1 minute.
- Pour over carrots and stir well.
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Reviews
-
Wonderful and quick. I add 1 Tbs worchestershire to mixture and use apple cider vinegar and sea salt.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
