Copper Pennies

10 ingredients
3 steps

Ingredients

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

Directions

  1. 1
    Cook carrots until just tender.
  2. 2
    Drain and mix with all other ingredients.
  3. 3
    Cover and refrigerate overnight.

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