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Results 71 - 80 of 183 for copper penny soup
71. COPPER PENNIES
Mix tomato soup, sugar, vinegar, oil, Worcestershire ... dissolved, add remaining ingredients and toss to coat. Cover and refrigerate at least 24 hours.
Drain carrots, pour into large bowl. Add onions and bell green pepper in bowl. Combine remaining ingredients, bring to boil. Pour over ...
1 pound package carrots - sliced into bite-size and cooked until tender and drained and cooled. Mix together and toss gently the following: ...
Drain and cool carrots, add onion and pepper. Mix gently. In a saucepan combine remaining ingredients and bring to boil over medium heat. ...
Cook carrots until just tender. Cool. Mix and pour over carrots: Marinate overnight or longer.
76. COPPER PENNIES
Simmer until well mixed. Cool. Pour over vegetables. Cover and refrigerate for 24 hours. Keeps well.
Blend soup, oil, sugar, vinegar and mustard. Add onions and pepper. Pour mixture over carrots and refrigerate.
Cook carrots in salted water until tender. Drain and cool. Combine remaining ingredients and add carrots. Let stand at least 12 hours ...
79. COPPER PENNIES
Scrape, wash and slice carrots. Cook until tender. Do not overcook. Thinly slice or chop onion, celery, and/or green pepper. Add other ...
In large bowl, toss together ... Stir together tomato soup, vegetable oil, sugar, vinegar, ... 12 hours before serving. Makes 8 to 10 servings.
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