Copper Pennies

9 ingredients
8 steps

Ingredients

  • 8 to 10 carrots (2 lb.)
  • 1 bell pepper
  • 3 medium onions
  • 1 can tomato soup
  • 1 tsp. Worcestershire
  • 3/4 c. sugar
  • 1/2 c. salad oil
  • 3/4 c. vinegar
  • 1 tsp. mustard

Directions

  1. 1
    Scrape carrots and slice 1/8-inch thick.
  2. 2
    Cook in salted water until tender; cool.
  3. 3
    Add chopped pepper and sliced onions which have been separated into rings.
  4. 4
    Cover with sauce made of soup, sugar, oil, vinegar, mustard and Worcestershire sauce.
  5. 5
    Marinate in refrigerator several hours.
  6. 6
    Drain and serve.
  7. 7
    Will keep several days.
  8. 8
    Use as needed.

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