Copper Carrot Pennies

Ready in 1h

Try this Copper Carrot Pennies recipe, or contribute your own.


1 Can tomato soup
1/2 c Salad oil
3/4 c Vinegar
1 Green pepper - sliced
1 ts Prepared mustard
2 lb Carrots - sliced, salted,
1 md Onion - sliced
1 c Granulated sugar
1 ts Worchestershire sauce

Original recipe makes 1 Servings



Partially cook the sliced carrots and let them cool. Drain the carrots and layer them with the onion and green pepper in a dish. Combine remaining ingredients in a blender and pour over the carrot mixture. Marinate refrigerated for two days before serving. Posted By Susan Kenzler On or

Alert editor   
Calories Per Serving: 921 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Copper Carrot Pennies. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free