Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 5349
Donna Dempsey
Recipe Title
Sweet and Sour Carrot Pennies
Recipe Theme
Side Dishes
Cherokee EC
2 pounds carrots, sliced
1 onion, chopped
1 teaspoon Worcestershire sauce
3/4 cup vinegar
1 green, sliced
1 can tomato soup
1/4 cup sugar
1 teaspoon prepared mustard
1/2 cup vegetable oil
Salt and pepper to taste
Cook carrots in a small amount of salted water until barely tender. Do not overcook. Combine remaining ingredients to make a marinade. Drain carrots and add to marinade. Marinate 24 hours in the refrigerator.