Copper Pennies

10 ingredients
5 steps

Ingredients

  • 2 lb. carrots, sliced in rings
  • 1 onion, sliced thin
  • 1 green pepper, sliced thin
  • 1 can tomato soup
  • 1/2 c. oil
  • 3/4 c. vinegar
  • 1 c. sugar
  • 1 tsp. prepared mustard
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste

Directions

  1. 1
    Cook carrots in water until done.
  2. 2
    Place carrots, onion and pepper in a casserole in layers.
  3. 3
    Mix and cook the remaining ingredients to a boil, stirring well.
  4. 4
    Pour over carrots. Refrigerate.
  5. 5
    Keeps up to 4 weeks in refrigerator.

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