Copper Penny Carrots - BigOven 72176

Copper Penny Carrots

Ready in 1 hour

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Try this Copper Penny Carrots recipe, or contribute your own. "Mustard" and "Vegetables" are two tags used to describe Copper Penny Carrots.


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1/2 c Vegetable oil
1 pk (10 oz) frozen peas
1 ts Worcestershire Sauce
1 c Sugar
2 lb Carrots
1 cn (10 3/4 oz) condensed tomato
1 ts Prepared mustard
1 sm Green pepper; sliced
1 md Red onion; sliced
1/4 ts Pepper
3/4 c Cider vinegar
1/2 ts Salt

Original recipe makes 8 Servings



Peel and slice carrots. Place in a medium saucpan with a small amount of water. Cover and cook until crisp-tender, about 5 minutes; do not overcook. Rinse under cold water to stop cooking; drain and cool. Separate onion slices into rings. In a medium bowl, alternate layers of cooked carrots peas, onion rings and green pepper. In another medium bowl, mix remaining ingredients until smooth. Pour over vegetables. Cover and refrigerate overnight. May be refrigerated up to 2 weeks. Makes 8 servings. NOTES : This dish is a beautiful presentation, when placed in a clear glass bowl. Shows off the different colored layers! Recipe by: Marlene Soroskys Cookery for Entertaining Posted to MC-Recipe Digest V1 #892 by (Iris E. Dunaway) on Nov 8, 1997

Calories Per Serving: 420 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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