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home > recipes > appetizers > copper penny carrots
from US Got this recipe from a Aunt of mine, it makes a good side dish, and i bet that you get asked for the recipe by 75% of people who try it, I normally do, even by those who don't usually like carrots! Copper Penny Carrots 2 1/2 to 3 LB Carrots 1 Large Onion Sliced and Ringed 1 Green Pepper Chopped (optional ) 3/4 Cup Sugar 3/4 Cup Vinegar 1/2 Cup Oil 1 Tin Tomato Soup 1 tsp. Mustard 1 tsp. Black Pepper 1 tsp. Salt Method Slice carrots and cook until tender, drain, then add the uncooked onion and pepper and stir. Put the rest of the ingredients in a pan and bring to the boil, simmer for about 3 min then pour the sauce over the carrots, leave to cool then refrigerate. Eat Cold. Best left at least 24 hours before eating. Will keep in fridge for aprox 2 weeks.

Copper Penny Carrots


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keyword: copper
keyword: penny
keyword: carrots
recipes for appetizers
recipes by rizla99
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(posted January 10, 2004)

from US

Got this recipe from a Aunt of mine, it makes a good side dish, and i bet that you get asked for the recipe by 75% of people who try it, I normally do, even by those who don't usually like carrots!

Copper Penny Carrots

2 1/2 to 3 LB Carrots
1 Large
Onion Sliced and Ringed
1
Green Pepper Chopped (optional )
3/4 Cup
Sugar
3/4 Cup
Vinegar
1/2 Cup Oil
1 Tin
Tomato Soup
1 tsp. Mustard
1 tsp. Black Pepper
1 tsp.
Salt

Method

Slice carrots and cook until tender,
drain, then add the uncooked onion and pepper and stir.

Put the rest of the ingredients in a
pan and bring to the boil, simmer for about 3 min then pour the sauce over the carrots, leave to cool then refrigerate. Eat Cold. Best left at least 24 hours before eating.

Will keep in fridge for aprox 2 weeks.



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