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    Copper Pennies


    Source of Recipe


    Andrea Majewski


    List of Ingredients


    • 2 lbs. fresh carrots, sliced into 1/4 inch rounds
    • 2 medium onions, thinly sliced
    • 1 medium green pepper, sliced
    • 1 (10 oz.) can condensed tomato soup
    • 3/4 cup vinegar
    • 2/3 cup sugar
    • 1/2 cup salad oil
    • 1 tsp. Worchestershire sauce
    • 1 tsp. prepared mustard
    • 1/2 tsp. salt


    Instructions


    1. Cook carrots until just tender (8-10 minutes).
    2. Combine soup, vinegar, sugar, oil, salt, Worcestershire
    3. sauce, mustard and mix with wire whip.
    4. Pour over vegetables and chill.
 

 

 

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