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Copper Pennies

Source of Recipe

net


List of Ingredients

COPPER PENNIES

2 lbs. carrots
1 onion, sliced or chopped
1 green pepper, chopped
1 c. sugar
1/4 c. oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 can Campbell's tomato soup
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COPPER PENNIES
2 lbs carrots sliced thin
2/3 cup sugar
3/4 cup cider vinegar
1/2 tsp pepper
1 medium onion chopped

1 can sliced mushrooms, drained
1 can tomato soup
1 cup Crisco oil
1 tsp dry mustard
1 tsp salt
1 green pepper ,diced
2 ribs celery ,sliced


For the carrots I cook mine in my large Tupperware bowl in microwave, until tender and you don't have to worry about them going dry. Drain carrots, after cooked. Can place back in same bowl to mix all together. Add all vegetables with carrots. In separate bowl mix soup, oil ,sugar, salt and dry mustard and vinegar; stir well. Pour over carrot mixture and mix well. Cover and chill. This is much better made 2 days before you serve. It improves the flavor. Also can be frozen. Mix all ingredients together and refrigerate for 1 to 2 hours.




Recipe