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Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 144
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 210 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 2 g
  • Protein:
  • 1 g

Copper Pennies

SERVINGS

 16

CATEGORY

 Side Dish

METHOD

 Chill

PREP

 20 min.

TOTAL

 20 min.

INGREDIENTS

  • 2 pounds carrots, cut into 1/4-inch slices
  • 1/2 cup vegetable oil
  • 1 cups sugar
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 1 can (5-1/2 ounces) tomato juice
  • 3/4 cup red wine vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS

Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours.
    Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks. Yield: 8 cups.

Printed from tasteofhome.com Sep 8, 2008

Copyright Reiman Media Group, Inc © 2008