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COPPER PENNIES




Source of Recipe


Larry's sister, Linda






Recipe Introduction


These get better as time goes on. They will last a long time in the fridge. Great for buffet side item, though I can make a meal from them.





List of Ingredients



• 2 pounds carrots
  
• 1 small green pepper, sliced into thin strips
  
• 1 small onion, thinly sliced
  
• 1 can tomato soup
  
• 1/4 cup salad oil
  
• 3/4 cup sugar
  
• 1/2 cup vinegar
  
• 1 teaspoon dry mustard
  
• 1 teaspoon worchestershire sauce
  
• salt & pepper
  






Instructions



1. Slice and cook carrots about 5 minutes.
   
2. In large saucepan, mix soup, sugar, vinegar, oil, sauce and mustard.
   
3. Bring to boil.
   
4. Combine carrots, onions and peppers in large bowl.
   
5. Pour hot mixture over vegetables.
   
6. Marinate overnight in refrigerator.
   
7. Serves 10
   






Final Comments


SHORTCUT: In a rush, I tried an equivilent amount of canned carrots instead of peeling and cooking fresh ones and it was just as good.