Penny Carrots Recipe. 2 lbs carrots (peeled and sliced) 1 green pepper (thinly sliced) 1. Web 1 medium onion, thinly sliced.
Copper Penny Carrots
2 lbs carrots (peeled and sliced) 1 green pepper (thinly sliced) 1. Web 1 medium onion, thinly sliced. Refrigerate for an hour or two to. Put the carrots in a medium pot. Bring to a boil over high. Cook carrots until fork tender. Click on step to mark as complete. Drain and dry completely on paper towels. Boil carrot slices 15 to 20 minutes until tender. Web a vintage handwritten recipe card for copper penny carrots;
Web salt and pepper to taste. Put the carrots in a medium pot. Refrigerate for an hour or two to. 10 1⁄2 ounces tomato soup, undiluted. Web a vintage handwritten recipe card for copper penny carrots; Combine the sugar, vinegar, oil, mustard, worcestershire sauce, salt and pepper in a saucepan over medium heat. 2 lbs carrots (peeled and sliced) 1 green pepper (thinly sliced) 1. Web salt and pepper to taste. Drain and dry completely on paper towels. Click on step to mark as complete. Boil carrot slices 15 to 20 minutes until tender.
