Copper pennies
Copper pennies
Ingredients/Components
- sugar - 1 c
- salt - 1/4 tsp
- vinegar - 1/4 c
- salad oil - 1/2 c
- dry mustard - 1 tsp
- pepper - 1/4 tsp
- Worcestershire sauce - 1 tsp
- can tomato soup
- young slender carrots, sliced in thin rounds - 3 lb
How to make copper pennies:
Marinade:1 (10 3/4 oz.) can tomato soup1/4 c. vinegar1/2 c. salad oil1 c. sugar1 tsp. dry mustard1 tsp. Worcestershire sauce1/4 tsp. salt1/4 tsp. pepper Boil carrots in salted water until just barely fork tender, but still crisp. Drain and cover with "hot marinade". Put in well sealed container and refrigerate at least 24 hours before serving. Will keep for 3 weeks.Marinade: Bring ingredients to a boil, stirring until sugar dissolves. Pour over carrots.
Recipe categories: Low protein, Low sodium, Salads.
Rating:
Related ingredients:
brown sugar, medium onion, tomatoes, can peach pie filling, tang, kraut, peck green tomatoes, lemon lime kool-aid, medium pared potatoes, boiled, long grain white rice i like mahatma or water maid
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