copper pennies recipe with tomato sauce
Place cooked carrots in a bowl layer a row of onion slices and then green pepper. 1 can tomato soup 12 cup salad oil or avocado oil 14 cup vinegar I like apple cider vinegar 34 cup sugar 1 tsp.
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Drain the vegetables well in a colander.
. Cook carrots until tender but not mushy about 5 minutes. In a large bowl whisk together the tomato soup vegetable oil vinegar and sugar. Layer carrots onions and peppers in 2 quart serving dish looks lovely in a clear glass bowl.
Mix together oil vinegar soy sauce tomato puree brown sugar and mustard. Stir gently to combine and refrigerate overnight. Reduce the heat to medium high.
Bring to a boil. Cook carrots until done. Ingredients 1 cup sugar 1 cup white vinegar 1 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 10 34 oz can tomato soup 2 lbs peeled cooked and sliced carrots 1 medium sliced into rings onion 1 coarsely chopped.
In medium bowl mix together tomato soup vinegar sugar worchestershire sauce salt pepper and garlic powder. Worcestershire sauce Salt and pepper to taste Instructions SALAD. Submit a Recipe Correction MY PRIVATE NOTES Add a Note Advertisement RECIPE MADE WITH LOVE BY Manda Contributor.
Cook for 1 to 2 minutes. In the same pot stir together the remaining ingredients. Cook carrots until tender but not mushy about 5 minutes.
Mix together oil vinegar soy sauce tomato puree brown sugar and mustard. Add the carrots onion and green pepper and stir gently to. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan over medium heat.
Copper Pennies Marinated Carrots Bring 2 quarts of salted water to a boil in a soup pot. 14 cup olive oil extra virgin preferred 8 ounces canned no-salt-added tomato sauce. Cook for 5 to 8 minutes or until tender-crisp stirring occasionally.
Put the carrots in a medium pot. Mix the carrots onion and bell pepper together in a large serving dish and pour the sauce over the vegetables. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan over medium heat and bring to a boil.
Pour over cooled carrots and refrigerate overnight. 13 cup apple cider vinegar. Copper Pennies is a featured recipe at Recipe Lion.
Prepared mustard 1 tsp. Bring to a boil. Stir in the bell pepper and onion.
Copper Pennies Marinated Carrots Bring 2 quarts of salted water to a boil in a soup pot. Remove from heat and add the tomato soup. Layer carrots onions and peppers in 2 quart serving dish looks lovely in a clear glass bowl.
Remove and cool in a bowl of ice water. Will keep for up to a month in refrigerator. In a large bowl mix soup sugar vinegar oil Worcestershire sauce and salt.
Ingredients 10 carrots peeled and sliced about 5 cups 1 medium onion fined diced about 12 cup 1 small green pepper fined diced about 12 cup 1 can tomato soup undiluted 12 cup vegetable oil 1 cup sugar 34 cup white vinegar 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon. Pour over vegetables and chill overnight. Bring a pot of water to a boil and cook carrots for 2-3 minutes.
Combine soup oil sugar vinegar mustard Worcestershire sauce salt and pepper with a whisk in a medium saucepan. Mix together oil vinegar soy sauce tomato puree brown sugar and mustard. Bring to a boil over high heat.
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