Copper Pennies
10 ingredients
7 steps
Ingredients
- 2 lb. carrots, sliced
- 2 medium onions, sliced and separated into rings
- 1 medium green pepper, cut into strips
- 1 (10 oz.) can condensed tomato soup (undiluted)
- 3/4 c. white vinegar
- 1/2 c. sugar
- 1/2 c. vegetable oil
- 1 tsp. Worcestershire sauce
- 1 tsp. dry mustard
- 1/2 tsp. salt
Directions
-
1Cook carrots in small amount of water for 8 to 10 minutes, until tender.
-
2Drain well.
-
3Combine onions, green pepper and carrots in large bowl.
-
4Mix well.
-
5Mix remaining ingredients in second bowl.
-
6Pour over carrot mixture.
-
7Marinate 24 hours in refrigerator.
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