Carrots
From the "Kids' Corner" - Copper Pennies (Marinated Carrots)
Thanks to Heather Bukowy, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
1 pound sliced carrots, cooked until crisp tender
2/3 bell pepper, cut into small pieces
2/3 medium white onion, cut in strips
7 1/6-ounce can condensed cream of tomato soup
2/3 cup sugar
1/2 cup vinegar
2/3 teaspoon pepper
2/3 teaspoon Worcestershire sauce
1/3 cup vegetable oil
2/3 teaspoon prepared mustard
Mix carrots, pepper, and onion in a large container. Blend remaining ingredients in a bowl. Pour over vegetables and mix well. Cover bowl and marinate overnight in refrigerator. Keeps about 2 to 4 weeks. Use as a cold vegetable or a salad. Drain to serve. Leftover juice makes a good salad dressing for lettuce.
Serves 4.
Adapted from www.cdkitchen.com.