Copper Pennies

10 ingredients
7 steps

Ingredients

  • 2 lb. carrots
  • 1 onion in rings
  • 1 green pepper in rings
  • 1 c. tomato soup
  • 1 c. sugar
  • 1 tsp. mustard
  • 1/2 c. oil
  • 1 Tbsp. Worcestershire
  • 3/4 c. vinegar
  • salt and pepper to taste

Directions

  1. 1
    Scrape and slice carrots.
  2. 2
    Boil in salt water until tender. (Be sure not to overcook so they will hold their shape.)
  3. 3
    Drain and cool.
  4. 4
    Mix remaining ingredients.
  5. 5
    Add to carrots.
  6. 6
    Mix well. Cover and refrigerate overnight.
  7. 7
    Keeps well for several days. May be reheated or served cold.

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