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Results 11 - 20 of 183 for copper pennies tomato soup
Peel and cook carrots. Cool, ... shallow dish. Combine soup with vinegar, sugar, oil and ... refrigerator. For variation: leave out tomato soup.
Cook carrots until just tender and cool. Mix soup, sugar, oil, vinegar, mustard, ... better if left overnight. Will keep 2 weeks if refrigerated.
13. COPPER PENNIES
Cook carrots in water until ... Mix together the tomato soup, oil, Worcestershire sauce, vinegar ... Pour over carrots and onions. (Chill well.)
Peel and cut carrots in rounds; boil until tender. Drain and cool. Slice onion and separate into rings. Cut pepper into rings. Mix the ...
Boil sliced carrots in lightly salted water until tender. Drain and cool. Alternate layers of carrots, onions and green pepper in dish. Mix ...
Boil carrots in salted water ... green peppers. Heat soup, oil, vinegar and sugar ... refrigerated for 4 weeks and is nice to have ready to serve anytime.
17. COPPER PENNIES
Cook carrots 20 minutes until crisp and tender in boiling saltwater. Cool. Mix remaining ingredients and add carrots. Serve cold.
Bring to a boil the soup, oil, sugar, vinegar, pepper, salt and mustard; pour over vegetables. Serve hot or cold. Keep indefinitely.
Bring sauce ingredients to boil. Cool and pour over vegetables. Let stand overnight. Can be served warm or cold.
Cook only until fork tender. Do not overcook. Add rest of ingredients to cooked carrots. Let marinate several hours or overnight. Serve ...
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