This recipe for carrots is from the Cross Country Cookery Cookbook.
Copper Carrot Coins
- 1 can condensed tomato soup
- 1 cup Wesson oil
- 1 teaspoon worcestershire
- 3/4 cup vinegar
- 1 teaspoon prepared mustard
- 1 cup sugar
- 1 green pepper chopped
- 2 lb carrots cut into coins
- 1 jar cocktail onions drained
Chop green pepper in squares and mix with cocktail onions. Set aside.
Mix soup, oil, sugar, and vinegar,mustard, and seasonings.
Let pepper and onions soak in blended soup mixture.
Wash and scrape carrots - cut crosswise. Cook until just tender and crisp. Drain.
Add carrots to mixture. Let stand overnight before using. (Keeps well for a week or more in refrigerator.)
Blend marinade well. Add salt and pepper to taste.