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Recipe: Copper Penny Carrots
Similar Categories: Copper, Penny, Carrots
Copper Penny Carrots
1 pound carrots, peeled and thinly sliced
1/2 cup salad oil
1/2 medium onion, thinly sliced
1/2 cup sugar
Tabasco sauce, to taste
1/4 bell pepper, thinly sliced
1 can tomato soup, undiluted
1/2 cup vinegar
In a saucepan steam the carrots over hot water until tender crisp.
Remove from heat and drain well. Add the onion and bell pepper; mix
gently. In a small saucepan, combine the soup, vinegar, oil, and sugar.
Bring to a boil. Add the Tabasco sauce. Pour over the carrots. Cover.
Refrigerate overnight.
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