Best Penny Carrots Recipes

Gigi's Copper Penny Carrots image

Provided by Krsi Sue

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs carrots, sliced and cooked
1 green pepper, chopped
1 (10 1/2 ounce) can tomato soup
1/2 cup oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
salt and pepper

Steps:

Nutrition Facts : Calories 392.1, Fat 18.9, SaturatedFat 2.9, Sodium 398, Carbohydrate 55.7, Fiber 5.2, Sugar 44.8, Protein 2.4

Copper penny carrots image

Provided by donna clark

Time 45m

Number Of Ingredients 9

2 lb carrots, sliced (can carrots can be used)
1 med. onion thin sliced
1 10 oz can tomato soup
1 tsp prepared mustard
1 tsp worcestershire sauce
1 small green pepper, thinly sliced
1/2 c vegetable oil
1 c sugar
3/4 c white vinegar

Steps:

1. cook carrots in salted water until med done. rinse in ice cold water. ( if canned carrots are used, do not cook but do rinse in ice water)
2. arrange layers of carrots, green peppers,and onion in a bowl or container.
3. combine all remaining ingredients in a sauce pan and bring to a boil, stirring until thoroughly blended.
4. pour the marinade over the carrot mixture and refrigerate until flavor is absorbed. (about 1 hour)
5. you can keep this in the refrigerator for weeks, the longer it is marinated, the better it is.

COPPER PENNY CARROTS image

Yield 12

Number Of Ingredients 10

3 lbs. carrots, sliced and cooked tender crisp
3 medium onions - chopped
3 green peppers, sliced
3 cans tomato soup
3/4 C salad oil
3/c C vinegar
1 3/4 C sugar3 t worcestershire sauce
3 t dry mustard
1/4 t tabasco
salt P& pepper to taste