Copper Pennies

Name: Copper Pennies
Ingredients: 2 lb. cooked carrots, circular cut; 2 medium onions, sliced in rings; 1 green pepper, chopped; 1 can tomato soup; 3/4 c. sugar; 1/2 c. vegetable oil; 2 Tbsp. vinegar; 1 tsp. prepared mustard; 1 tsp. Worcestershire sauce; salt and pepper to taste

10 ingredients

6 steps

Ingredients

2 lb. cooked carrots, circular cut
2 medium onions, sliced in rings
1 green pepper, chopped
1 can tomato soup
3/4 c. sugar
1/2 c. vegetable oil
2 Tbsp. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Directions

1

Cook the cut carrots in boiling water with salt until tender (don't overcook).
2

Drain and cool carrots.
3

Combine with onions and pepper.
4

Mix together soup, oil, vinegar, mustard, Worcestershire, salt and pepper until blended well.
5

Pour over vegetables and refrigerate overnight.
6

This will keep several days in refrigerator.