CARROT COINS

CARROT COINS
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:

CREAM OF TOMATO SOUP
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.

3 comments:

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.

~3 Sides of Crazy~ 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 :)