"Copper penny" carrots

Recipes

Serves 6

Marinade

3/4 cup apple cider

1/2 cup vegetable or canola oil

1 cup granulated sugar

1 tablespoon prepared mustard

1 teaspoon Worcestershire sauce

1 10-ounce can tomato soup

Salt and pepper to taste

Vegetables

2 pounds carrots

1 small green bell pepper

1 medium onion

Combine marinade ingredients in a medium saucepan and heat, stirring until well blended; set aside to cool. Meanwhile, peel and slice carrots about 1/4-inch thick. Boil in a medium saucepan until tender, but not soft. Drain. Slice bell pepper and onion into rings. Alternately layer carrot slices, bell pepper rings and onion rings in large glass jar. Pour marinade over vegetables, close lid and refrigerate. Stores well for up to 1 week. Stir well before serving.

Y.A. Sanchez, Taylors