Copper Carrot Coins

COPPERED CARROTS  (Make the day before serving!)

1 pkg. raw carrots
1 cup tomato soup
1/4 cup apple cider vinegar
1 T. vegetable oil
1 T. sugar
1 small onion, minced
1 small green pepper, chopped
dash of salt
dash of pepper
dash of garlic powder

Scrape, clean, and slice the carrots into circular slices (”coins”).  Cook in boiling water or steam until tender when approached with a fork.  Don’t overcook them, however, you don’t want mushy coins!

Drain.  Mix the soup, apple cider vinegar, oil, sugar, minced onion, freen pepper, and seasonings in a pan.  Bring to a boil.  Pour this sauce over the carrots and refrigerate overnight.  These flavorful carrots can be served cold or heated.  This recipe makes a great appetizer OR sidedish.

Makes 6 - 8 servings.