EatSmart Recipes Copper Pennies

Karen Overstreet, Roy, Heli J.



2 lb carrots, sliced

¾ cup apple cider vinegar

1 small onion, chopped

1 Tablespoon dry mustard

1 medium bell pepper, chopped

1 Tablespoon Worcestershire

3 ribs celery, chopped 1 cup sugar

1 cup cream of tomato soup

2 tablespoons oil

1. Cook sliced carrots in salted water until tender. Drain.

2. Add onion, bell pepper & celery to carrots.

3. Mix soup, sugar, oil, vinegar, Worcestershire sauce, mustard, and bring to a boil.

4. Pour hot mixture over vegetables. Refrigerate overnight.

Makes 10-12 servings.

3/7/2005 11:51:29 PM
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