Copper pennies
Copper pennies
Ingredients/Components
- sugar - 1 c
- oil - 1/2 c
- vinegar - 3/4 c
- mustard - 1 tsp
- salt and pepper to taste - 1 item
- carrots - 2 lb
- Worcestershire - 1 Tbsp
- tomato soup - 1 c
- onion in rings - 1 item
- green pepper in rings - 1 item
How to make copper pennies:
Scrape and slice carrots. Boil in salt water until tender. (Be sure not to overcook so they will hold their shape.) Drain and cool. Mix remaining ingredients. Add to carrots. Mix well. Cover and refrigerate overnight. Keeps well for several days. May be reheated or served cold.Recipe categories: Low protein, Low sodium, Salads.
Rating:
Related ingredients:
sugar, pkg, butter, carrots, head cabbage, can pineapple juice, to 10 potatoes, pickling onions, horseradish, drained, pineapple, peeled and chopped
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