Copper Pennies

10 ingredients
6 steps

Ingredients

  • 2 lb. carrots, cut in 1/8-inch rounds
  • 1 medium onion, sliced in rounds
  • 1 small green pepper, chopped
  • 10 3/4 oz. can tomato soup
  • 1/2 c. vegetable oil
  • 1 tsp. Worcestershire sauce
  • 1 tsp. prepared mustard
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. salt

Directions

  1. 1
    Peel, slice and cook carrots over high heat for 10 minutes until tender.
  2. 2
    Drain and cool.
  3. 3
    Add onion and pepper.
  4. 4
    Combine other ingredients and pour over vegetables.
  5. 5
    Marinate overnight. Will keep for 2 or 3 weeks chilled.
  6. 6
    Drain to serve as used.

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