Recipe number 17794 is

Copper Carrot Pennies



The ingredients are:
2 lb Carrots - sliced, salted, and partially cooked 1 Green pepper - sliced 1 medium Onion - sliced 1 Can tomato soup 1/2 cup Salad oil 1 cup Granulated sugar 3/4 cup Vinegar 1 tsp Prepared mustard 1 tsp Worchestershire sauce

The recipe yield is:
1 Servings

Info:
Partially cook the sliced carrots and let them cool. Drain the carrots and layer them with the onion and green pepper in a dish. Combine remaining ingredients in a blender and pour over the carrot mixture. Marinate refrigerated for two days before serving. Posted By Susan Kenzler <susan@csd.uwm.edu> On rec.food.recipes or rec.food.cooking

Note:
None



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