This recipe for carrots is from the Cross Country Cookery Cookbook.
Copper Carrot Coins
Ingredients
- 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
Instructions
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Chop green pepper in squares and mix with cocktail onions. Set aside.
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Mix soup, oil, sugar, and vinegar,mustard, and seasonings.
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Let pepper and onions soak in blended soup mixture.
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Wash and scrape carrots - cut crosswise. Cook until just tender and crisp. Drain.
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Add carrots to mixture. Let stand overnight before using. (Keeps well for a week or more in refrigerator.)
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Blend marinade well. Add salt and pepper to taste.
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