40 ounces +/- canned sliced carrots, drained
14 ounces +/- canned baby peas, drained
1 medium red onion, chopped small
1 can Campbell's tomato soup**
3/4 cup vinegar (I sometimes use apple cider and it is just as good)
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salad oil
1 teaspoon Worcestershire sauce
  • Whisk together soup, salad oil, Worcestershire sauce, sugar, salt and pepper. 
  • Add carrots, peas and onions. 
  • Chill overnight so flavors blend. 
  • Serve cold.
**I replaced the canned soup with the following recipe:

2 tablespoons butter 
3 tablespoons flour 
1 cup pureed tomatoes
1 1/2 cups milk 
dash each of garlic salt, onion salt, basil, and oregano.
  • Melt the butter in a saucepan over medium heat.
  • Whisk in flour and seasonings and cook until bubbly. 
  • Add tomato puree' and blend well.
  • Remove from heat and gradually whisk in liquid. 
  • Return to heat and cook, stirring, until smooth and thickened to desired consistency.


I'm mostly known as 'MA' said...

I have had carrot coins before but never had the recipe and I did love them too. I'll have to save this recipe and try it out soon. Thank you for sharing.

threesidesofcrazy said...

you're welcome MA! Everyone had seconds and thirds here tonight.

Martha said...

Just popping over to check out all the latest that I've missed. Sorry I've been a bad blogging friend and haven't been keeping up - all caught up now :)