Dish of baked carrots

Copper Penny

January 6, 2021
Alice
Recipes, Root Veggies, Starches, Veggies

Copper Penny

Recipe By: Alice Morrow

Ingredients

4 large cans sliced carrots, drained
1 large Vidalia onion, thinly sliced
1 large green bell pepper, sliced
1 can tomato soup
⅔ c. apple cider vinegar
1 t. dry mustard
½ c. sugar
Salt and pepper to taste

Instructions

In large container, place carrots, onions and bell peppers. Season.
In a saucepan, over medium heat, add soup and rest of ingredients.
Stir to blend well.
Let it come to a boil and then simmer for 5 minutes.
Pour over vegetables and mix well.
Refrigerate. You may need to add season as it marinates.
Serve cold or room temperature. Will keep 2-3 weeks.

Notes

*****Great side with game or pork.

Copper Penny

Carrots featured Veggies

Alice