Copper Pennies

11 ingredients
1 steps

Ingredients

  • 2 lb. carrots, peeled and cut into 1/4-inch disks
  • 1 medium onion
  • 1 (10 3/4 oz.) can tomato soup
  • 1/4 c. vegetable oil
  • 2/3 c. granulated sugar
  • 3/4 c. cider vinegar
  • 1 tsp. dry mustard
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 medium green bell pepper

Directions

  1. 1
    Cook carrots in boiling water until tender, but not mushy. Drain; set aside.

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