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Recipes in Season (0)

"Copper Penny" Carrots

This is a favorite recipe shared with the Sandy Run Ruritan Club. Always very popular and a great way to eat your carrots!

Source: Sandy Run Ruritans (Entered by Liz McCullar)
Serves: Serves 6

3/4 cup apple cider
1/2 cup vegetable oil or canola oil
1 cup granulated sugar
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 10 oz. can tomato soup
salt and pepper to taste
2 lbs. carrots
1 small green bell pepper
1 medium onion

Step by Step Instructions
  1. Combine first seven ingredients in a sauce pan and heat,(marinade)stirring until well blended; set aside to cool.
  2. Peel and slice carrots about 1/4 inch thick slices. Boil carrots in medium saucepan until tender, but not soft! Drain weel.
  3. Slice bell pepper and onion into rings or thin strips.
  4. Use a large glass jar with lid or a glass bowl. Alternate layers of carrot slices, bell pepper, and onion.
  5. Pour marinade over vegetables, cover bowl tight with saran wrap or put lid on jar and refrigerate. Stores well for up to 1 week. Stir weel before serving.


Comments added by fellow market members.