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Billed Carrot Coins

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  Carrots 3 Pound, peeled and cut into 1/2-inch-thick slices
  Sweet green pepper 1 Large, halved, seeded and cut into 1/4-inch-wide strips
  Sweet red pepper 1 Large, halved, seeded and cut into 1/4-inch-wide strips
  Red onion 2 Large, thinly sliced into rings
  Canned tomato soup 10 3⁄4 Ounce (1 can)
  Sugar 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Fresh dill/Dill weed - 4 teaspoons, dried 1⁄4 Cup (4 tbs)


1) Take a saucepan and pour water into it.
2) Put the carrots into the saucepan with water. Boil for 5 minutes to make the carrots tender.
3) Drain the carrots and allow them to cool.
4) Take the bowl and mix carrot, green and red peppers. Divide the vegetables into two 13 1/2 x 8 1/2 x 2 inch baking dishes.
5) Take the soup, sugar, oil, vinegar, Worcestershire sauce, salt and pepper and mix them.
6) Pour half of the marinade over the vegetable in each baking dish.
7) Cover the dish and keep in the refrigerator for 24 hours.


8) Make sure to drain the excess marinade before serving.
9) Add dill before serving.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
25 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2778 Calories from Fat 1015

% Daily Value*

Total Fat 115 g176.9%

Saturated Fat 15.1 g75.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3798 mg158.3%

Total Carbohydrates 430 g143.2%

Dietary Fiber 59.1 g236.3%

Sugars 335.6 g

Protein 25 g49.3%

Vitamin A 4720.1% Vitamin C 777.7%

Calcium 64.9% Iron 43.4%

*Based on a 2000 Calorie diet


Billed Carrot Coins Recipe