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Copper Pennies
Marinated Carrots |
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2 pounds of fresh carrots
1 large onion, sliced in thin rings
1 large green pepper, cut in thin strips
1 can tomato soup, undiluted
1 cup sugar
1/2 cup vegetable oil
3/4 cup vinegar
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dill weed
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Wash, peel and cut carrots into 1 inch pieces.Cook until just tender. Drain and cool. Combine soup, sugar, vegetable oil, vinegar, salt, pepper, & dill weed in a sauce pan. Bring to a boil and stir to dissolve sugar. In a 2 quart casserole, combine carrots, onion and green pepper. Pour hot soup mixture over vegetables. Cover and chill overnite.
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| Recipe Origin: United States |
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Submitted by: |
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Storyteller
North Dakota
United States |
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| This recipe has been viewed 12970 times. |
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