Copper Pennies

10 ingredients
7 steps

Ingredients

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

Directions

  1. 1
    Cook carrots in small amount boiling salted water until just tender, about 8 to 10 minutes.
  2. 2
    Drain and combine with onions and green pepper in large bowl.
  3. 3
    Stir together remaining ingredients; pour over vegetables in bowl.
  4. 4
    Cover and marinate in refrigerator several hours.
  5. 5
    Drain, reserving marinade.
  6. 6
    Serve in lettuce-lined bowl, if desired.
  7. 7
    Return leftover carrots to marinade and keep refrigerated.

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