Cooking Recipe Allethea Wall'S Copper Pennies (Pickled Carro
Recipe Ingredients
2 lb
Carrots
1 md
Onion
1 md
Green pepper
1 cn
Tomato soup
1 c
Sugar
3/4 c
Vinegar
1 ts
Worcestershire sauce
1 ts
Mustard
1/2 ts
Salt
Directions
Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers. Combine remaining
ingredients, blend well, and pour over vegetables in a large nonmetal
bowl. Cover and refrigerate several hours before serving. Drain and
serve as an appetizer or as a relish.