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Carrot SaladSoups, Salads & Vegetables
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Submitted by Carl Leger On Behalf Of Carla Boudreaux
on Thursday, November 29, 2007
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| Makes: | 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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A very good side dish with your main meal. These are also known Copper Pennies - absolutely wonderful for any party, family, or holiday gathering. |
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| Ingredients |
| 2 Bunches of Carrots |
1 Bell Pepper cut into strips |
| 1 can Can Cream of Tomato Soup |
1 tbsp Worcestershire Sauce |
| 1 tbsp Salt |
1 tbsp Black Pepper |
| 1 cup Sugar |
1/2 cup Oil |
| 3/4 cup Vinegar |
1 tbsp Mustard |
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| | | Directions | Cook cleaned carrots in salt water. Remove when carrots are tender.
Allow to cool and cut into slices.
Heat all other ingredients and poor over cooled carrots.
Place into refigerator and cool overnight.
Recommended Sides Serve with a good pork or beef roast, with rice and gravy.
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