9.11.09

Copper Pennies

I recently made this for our church picnic. It was a HIT. Along with being very tasty and easy to make, since there is no dairy in it... it doesn't get gross after a few minutes on the picnic table.

I think that everyone with a last tame that starts with 'A-M' should have this recipe in their back pocket.


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 can tomato sauce

2 1/2 pounds carrots, peeled, cooked, and sliced

1 medium onion, sliced into rings

1 green bell pepper, coarsely chopped


Method

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

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