Copper Penny Carrots ...p83

One of my favorite Thanksgiving or Christmas side dishes, Copper Penny Carrots is as tasty as it looks.  The perfect blend of flavors, they make a beautiful gift in lieu of cookies or wine during the holidays, but since carrots are plentiful all year in any market, you should be able to enjoy it any time of year! My husband loves this one.

 

Also, this keeps for weeks in the fridge and, though I've never tried, I would suspect these can be canned for later consumption.  Let us know if you try (esp. you, Les!). 

Hardy Appetit!

COPPER PENNY CARROTS

2 lbs. carrots
1 small green pepper
1 medium onion
1 can Tomato Soup
1/2 cup Salad Oil
1 cup sugar
3/4 cup vinegar
1 tsp. mustard

1 tsp. worcestershire

salt & pepper to taste

Slice and boil carrots in salted water until fork tender, but still crisp.  Remove, rinse in ice cold water, or ice cubes.  Alternate layer of carrots, thinly sliced rings of both green pepper and onion in shallow dish.  Make marinade of remaining ingredients mixing well until completely blended.  Pour over veggies, and refrigerate, covered.  Can be prepared days ahead and will keep in fridge for weeks.