Tuesday, January 18, 2011

Copper Penny Carrots

This is the second time I made these carrots and both times have really liked the end result.  If you enjoy a three-bean salad or a tangy coleslaw, you will like these sweet-sour carrots.  They can be served hot or cold and make a great potluck side dish.
Copper Penny Carrots

2        pounds carrots, peeled and cut into ¼-inch discs
1        medium green pepper, seeded and cut into thin sliver-thin rings
1        medium red onion, cut into sliver-thin rings
1        can tomato soup
½       cup vegetable oil
2/3     cup sugar
¾       cup cider vinegar
1        teaspoon dry mustard
1        teaspoon Worcestershire sauce
1        teaspoon salt
½       teaspoon pepper

1.  Boil carrots until cooked but still firm, about 12 minutes.  Drain.  Combine cooked carrots with sliced pepper and onion in a bowl.

2.  Combine all remaining ingredients in a saucepan.  Bring to simmer over medium heat.  Remove from heat and pour over carrots, onions, and peppers.  Stir well.  Cover and refrigerate overnight.  Serve cold.

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