Copper Pennies

Submitted by United Church of God on Sun, 2011-05-15 19:52
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Description

Sweet carrots and spicy onions blend beautifully with a tomato based glaze.

Summary

Yield
Servings
Source

In memory of Mary Lou Walton, GA; Jeanne Walton, Augusta, GA

Prep time30 minutes

Ingredients

2Poundcarrots (sliced)
3⁄4Cupapple cider vinegar
1Cupsugar
1⁄4Cupvegetable oil
1Cantomato soup (10 1/4 ounces)
1Teaspoondry mustard
1Teaspoonworcestershire sauce
1 bell pepper (medium, chopped)
1 onion (medium, chopped)

Instructions

Place carrots in steamer. Steam until slightly crisp. Do no overcook. In a different saucepan, add vinegar, sugar, oil, soup, mustard, Worcestershire Sauce, bell pepper and onion. Mix well. Heat until boiling. Turn heat to low, cover, and cook an additional 15-20 minutes. Add carrots. Chill and serve cold.

Notes

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United Church of God
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