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Copper Pennies




Source of Recipe


Bonnie Irby






List of Ingredients



• 2 lbs. carrots , sliced in rounds , cooked in salted water until tender , drain
  
• 1 bell pepper , sliced
  
• 1 med. onion , sliced
  
• HEAT TO BOILING:
  
• 1 can tomatoe soup
  
• 1/2 c. vinegar
  
• 1 t. mustard
  
• 1 t. worcestershire sauce
  
• 1 c. sugar
  
• 1/2 c. cooking oil
  






Instructions



1. Pour hot sauce mixture over carrots , pepper and onion.
   
2. Let set at least 24 hours, then serve.