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Copper Pennies | ||
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Copper Pennies
Ingredients:
2 pounds Carrots -- peeled, 1/4" slices
1/2 cup Vegetable Oil
1 cup Sugar
1 large Onion -- diced
1 large Green Pepper -- diced
6 ounces Tomato Juice
3/4 cup Red Wine Vinegar
1 teaspoon Prepared Mustard
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1/4 teaspoon Black Pepper
2 pounds Carrots -- peeled, 1/4" slices
1/2 cup Vegetable Oil
1 cup Sugar
1 large Onion -- diced
1 large Green Pepper -- diced
6 ounces Tomato Juice
3/4 cup Red Wine Vinegar
1 teaspoon Prepared Mustard
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1/4 teaspoon Black Pepper
Directions:
In a large saucepan, cook carrots until crisp-tender, then drain. Combine all remaining ingredients in a large bowl, and mix well. Add carrots and stir until well mixed. Cover and refrigerate about 4 hours. Serve cold as a salad, or warm it and use as a side dish. Store in refrigerator for up to 2 weeks.
Makes 8 Servings
Prep Time: 15 min
Cook Time: 5 min
In a large saucepan, cook carrots until crisp-tender, then drain. Combine all remaining ingredients in a large bowl, and mix well. Add carrots and stir until well mixed. Cover and refrigerate about 4 hours. Serve cold as a salad, or warm it and use as a side dish. Store in refrigerator for up to 2 weeks.
Makes 8 Servings
Prep Time: 15 min
Cook Time: 5 min
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