Copper Pennies

Name: Copper Pennies
Ingredients: 2 cans carrots, sliced and drained; 2 medium onions, thinly sliced and separated into rings; 1 medium green pepper, cut in thin strips; 1 (10 oz.) can condensed tomato soup; 3/4 c. vinegar; 1/2 c. cooking oil; 2/3 c. sugar; 1 tsp. Worcestershire sauce; 1 tsp. prepared mustard; 1/2 tsp. salt

10 ingredients

7 steps

Ingredients

2 cans carrots, sliced and drained
2 medium onions, thinly sliced and separated into rings
1 medium green pepper, cut in thin strips
1 (10 oz.) can condensed tomato soup
3/4 c. vinegar
1/2 c. cooking oil
2/3 c. sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Directions

1

Combine carrots, onions and green pepper in large bowl.
2

Stir together remaining ingredients.
3

Pour over vegetables in bowl. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade.
4

Serve in lettuce-lined bowl, if desired.
5

Return any leftover vegetables to marinade; keep refrigerated.
6

Yields 5 cups.
7

Will keep several weeks.