Recipe

Copper Penny Carrots Recipe


Copper Penny Carrots Recipe
Colorful,tasty,eaten hot or cold.

Kismet

 Does this look good? Yeah! / Nope
Recent Gawkers
Ingredients
  • 1 - and 1/2 can carrots,drained
  • 1 small onion,chopped
  • 1 small green pepper,chopped
  • 1 can tomatoe soup,undiluted
  • 1/4 cup vegetable oil
  • 1/4 cup vinegar
  • 3/4 cup sugar(I use a little less)
  • 1 teasp. worchestershire sauce
  • 1 teasp.prepared mustard
  • salt and pepper

Directions
  1. Before draining carrots heat in sauce pan,then drain,keeping them hot
  2. Add the rest of the ingredients
  3. Place in cover bowl
  4. Refrigerator,overnight,or 12 to 24 hours
  5. Serve hot or cold
  6. (I like it cold)
  7. Enjoy

Not quite what you're looking for? See more Side Dishes / Vegetable Dishes
Comments
No comments yet


Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet


Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Copper Penny Carrots Recipe

Tool Box

url
Print Recipe
Email it
Send Recipe to Cell Phone
Login to Add a Note [?]
Login to Save this [?]
Subscribe to kismet [?]
Flag as Interesting/Unique [?]
Add to Comparison Queue [?]

Flavors

Login to Add Flavor Tags [?]

Ratings & Honors

Recipe hasn't been rated yet
You need to be logged in to rate a recipe.

Groups

This recipe belongs to the following groups:
This recipe isn't in any groups
You need to be logged in to add a recipe to a group

Related Menus