Side Dish Recipes
Copper Carrot Pennies
Ingredients
- 2 pounds carrots, sliced, cooked in salt water until tender and drained
- 1/2 cup granulated sugar
- 1/2 cup oil
- 1/2 cup cider vinegar
- 1/2 cup condensed tomato soup
Instructions
- Stir together and pour over cooked carrots.
- Refrigerate overnight.
Notes
This will keep in the refrigerator for up to 1 week.