copper pennies recipe using canned carrots
Drain the carrots and let cool. Salt and pepper to taste.
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Marinate this salad overnight before serving.
. Combine the sugar vinegar oil mustard Worcestershire sauce salt and pepper in a saucepan and bring to a boil. Cook about 8 minutes and drain. In a separate saucepan melt butter add sugar and ginger.
Add chopped bell pepper and onions and stir to distribute. Alternate layers of carrots green pepper and onion slices in large bowl or casserole dish. Firmly packed brown sugar.
Peel and slice carrots into 14 inch slices. 1 teaspoon yellow mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon pepper Directions Place the carrots in a 3-quart saucepan and cover with water. Add carrots salt and pepper and cook stirring over low heat for 5 to 10.
The carrots should be about 14 thick. Yellow mustard garlic powder to taste Cook carrots until tender in a small amount of water then drain and cool. Heat carrots and drain.
Remove the mixture from the heat and let cool 10 to 15 minutes. Remove the carrots from the heat and drain in a colander. Prep the Onions and Pepper STEP 3.
Place the carrots in a medium saucepan with just enough water to cover them. Bring to a boil stirring until thoroughly blended. In a saucepan mix together the tomato soup salt pepper oil vinegar sugar mustard and Worcestershire sauce.
Cook carrots till done. Combine with onion and peppers. In a saucepan mix together the tomato soup salt pepper oil vinegar sugar mustard and Worcestershire sauce.
Bring to a boil stirring until thoroughly blended. Mix the carrots onion and bell pepper together in a large glass dish. Reduce heat to low and cook for 5 minutes or just until the carrots are tender.
Ingredients 1 cup sugar 1 cup white vinegar 1 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 10 34 oz can tomato soup 2 lbs peeled cooked and sliced carrots 1 medium sliced into rings onion 1 coarsely chopped. Cook carrots till done. Thinly slice the green pepper.
Remove from heat and add soup. Cook carrots in a small amount of boiling water just enough to cover. Beat the rest of the ingredients together well.
Pour the mixture over the vegetables mix until all of the vegetables are coated. Pour the sauce over the. Pour the liquid over vegetables.
Drain and dry completely on paper towels. I used these ingredients to make the marinade. Peel and slice the carrots into round coins.
Bring tomato soup oil vinegar and sugar to a boil. Boil and cook carrots about 15-20 minutes or until fork tender. Peel and slice carrots into thin slices.
Place all ingredients in a mixing bowl and whisk to combine. Bring to a boil reduce the heat to a simmer and cook until just barely tender approximately 8 minutes. 12 cup vinegar 12 cup salad or olive oil 34 cup sugar 1 tablsp.
Combine carrots butter salt brown sugar and vinegar in saucepan. Is there such a thing as copper penny carrots. Place in a saucepan and cover with water.
Slice up carrots peppers and onions. Boil carrot slices 15 to 20 minutes until tender. Pour over cooled carrots and refrigerate overnight.
Add a pinch of salt. Peel and slice carrots into thin slices. Pour over veggies and refrigerate for at least 1 hour and better for a few hours.
Salad peel and cook carrots. Combine carrots butter salt brown sugar and vinegar in saucepan. Heat to boil over medium-high heat and bring to a boil.
Combine the remaining ingredients in another bowl and mix well. Add onion sliced and separated into rings. Pour over veggies and refrigerate for at least 1 hour and better for a few hours.
If you use canned drain the carrots. Cook carrots until tender but not mushy about 5 minutes. Place in a mixing bowl.
In a mixing bowl combine the celery green pepper carrots and onion. Put the carrots green pepper and onion in a bowl. Reduce heat to medium and continue to cook until carrots are tender when pricked with a fork about 10 minutes.
Put the carrots green pepper and onion in a bowl. Cover in saucepan for 30 minutes. Add diced green pepper.
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