Copper Penny Carrots
Copper Penny Carrots is an moderately easy dinner. Made with 1 can tomato soup, 1/2 c. salad oil, 1 c. sugar, 3/4 c. vinegar and 1 tsp. prepared mustard, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Bring the first 6 ingredients to a boil.
Let cool.
Cook carrots in salted water until tender-crisp.
Rinse in ice water. Arrange layers of carrot, peppers and onions in tightly sealed container.
Pour dressing over vegetables.
Seal tightly. Refrigerate for several hours or overnight.
Will keep for weeks. Liquid may be drained and used as a salad dressing.
Makes 2 quarts.
π· Perfect Pairings
Complete your meal with these
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