Copper Pennies

9 ingredients
3 steps

Ingredients

  • 2 lb. carrots
  • 1 can tomato soup
  • 1/2 c. salad oil
  • 3/4 c. vinegar
  • 1 medium onion, chopped
  • 1 small bell pepper, chopped
  • 1 c. sugar
  • 1 tsp. dry mustard
  • salt and pepper to taste

Directions

  1. 1
    Wash and peel carrots.
  2. 2
    Cook until barely tender.
  3. 3
    Drain. Combine rest of ingredients and pour over hot carrots. Refrigerate 24 hours.

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