My mom used to make this carrot salad recipe for our family. It is served cold, and lasts several days in the refrigerator. The second recipe for Scalloped carrots is also a family favorite. Both are "tried and true".
Copper Pennies (Carrot Salad)
2 pounds fresh carrots, sliced into 1/4 inch rounds
2 medium onions, sliced and separated into rings
1 medium green pepper, cut into thin strips
1 (10 ounce) can condensed tomato soup
1/2 cup vegetable oil
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2/3 cup granulated sugar
1/2 teaspoon salt
3/4 cup white vinegar
Cook carrots in a large pot of salted water until tender; drain; combine carrots, green peppers, and onions in a large bowl and mix well.
Combine remaining ingredients in a blender and mix until smooth. Pour over vegetables and marinate overnight or longer in refrigerator. Drain and serve on lettuce leaf,. Save marinade and return leftover vegetables to marinade. Will keep about 2 weeks in refrigerator.
1/4 cup butter or margarine
2 pounds of fresh carrots, peeled and sliced into 1/4 inch rounds
1 medium onion, chopped
1 (10-3/4 ounce) can of Cream of Celery Soup
8 ounces sharp cheddar cheese, grated
2/3 cup sour cream
1/3 cup milk
1 sleeve round buttery crackers, crushed (I used Ritz)
1 tablespoon butter, melted
Preheat oven to 350 degrees.
Melt butter in large skillet over medium heat on stove top. Add carrots and onion and cook, stirring constantly for about 15 minutes. Stir in soup and next three ingredients. Mix well and then pour into a lightly greased 9-inch x 13-inch x 2-inch baking dish.
In a bowl, combined crushed crackers and melted butter. Sprinkle evenly over carrot mixture.
Bake for about 30-40 minutes or until hot and bubbly, and top is browned.
The Old Guy