Copper Pennies

9 ingredients
6 steps

Ingredients

  • 2 lb. carrots, sliced thick and cooked until tender
  • 2 green peppers, sliced thin
  • 2 medium onions, sliced thin
  • 1 can tomato soup
  • 3/4 c. sugar
  • 1/2 c. oil
  • 3/4 c. vinegar
  • 1 tsp. mustard
  • 1 tsp. Worcestershire sauce

Directions

  1. 1
    In bowl, mix well, soup, sugar, oil, vinegar, mustard and Worcestershire sauce.
  2. 2
    Then add onions and peppers.
  3. 3
    Pour over cooked carrots.
  4. 4
    Cover and refrigerate overnight.
  5. 5
    Serve cold or at room temperature.
  6. 6
    Good for picnic or buffet.

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