Copper Pennies

Ingredients

  • 2 pounds carrots, sliced crosswise
  • 1 small onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 3 ribs celery, finely chopped
  • 1 cup tomato soup, undiluted
  • 1 cup sugar
  • 1/4 cup oil
  • 3/4 cup Apple Cider vinegar
  • 1 T dry mustard
  • 1 T. Worchestershire sauce



Directions

Cook sliced carrots in slated water until fork tender. Add chopped onion, bell pepper and celery to the drained carrots. Set aside. Mix and bring to a boil soup, sugar, oil, vinegar, mustard and Worchestershire sauce. Pour this hot mixture over the above vegetables. Refrigerate overnight. Serve on lettuce.

Source: Cooking and Gardening with Dianne Cage

»

Comments are closed at this time.