Copper Pennies

10 ingredients
3 steps

Ingredients

  • 2 lb. fresh carrots, sliced round 1/4 inch thick
  • 2 medium onions, thinly sliced, separated
  • 1 medium green pepper, cut in strips
  • 1 can (10 3/4 oz.) tomato soup, undiluted
  • 3/4 c. vinegar
  • 2/3 c. sugar
  • 1 tsp. prepared mustard
  • 1/2 c. oil
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt

Directions

  1. 1
    Cook carrots 8 to 10 minutes; drain.
  2. 2
    Add remaining ingredients; mix well, cover.
  3. 3
    Marinate in refrigerator overnight. Keeps up to 2 weeks in refrigerator.

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