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Here is a delicious recipe you may enjoy.
Copper Pennies
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Salads Side Dish
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Carrots -- peeled, 1/4" slices
1/2 cup Vegetable Oil
1 cup Sugar
1 large Onion -- diced
1 large Green Pepper -- diced
6 ounces Tomato Juice
3/4 cup Red Wine Vinegar
1 teaspoon Prepared Mustard
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1/4 teaspoon Black Pepper
In a large saucepan, cook carrots until crisp-tender, then drain. Combine
all remaining ingredients in a large bowl, and mix well. Add carrots and
stir until well mixed. Cover and refrigerate about 4 hours. Serve cold as
a salad, or warm it and use as a side dish. Store in refrigerator for up to
2 weeks.
Copper Pennies
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Salads Side Dish
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Carrots -- peeled, 1/4" slices
1/2 cup Vegetable Oil
1 cup Sugar
1 large Onion -- diced
1 large Green Pepper -- diced
6 ounces Tomato Juice
3/4 cup Red Wine Vinegar
1 teaspoon Prepared Mustard
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1/4 teaspoon Black Pepper
In a large saucepan, cook carrots until crisp-tender, then drain. Combine
all remaining ingredients in a large bowl, and mix well. Add carrots and
stir until well mixed. Cover and refrigerate about 4 hours. Serve cold as
a salad, or warm it and use as a side dish. Store in refrigerator for up to
2 weeks.