Copper Pennies

8 ingredients
5 steps

Ingredients

  • 2 lb. carrots, sliced round
  • 1/2 c. vegetable oil
  • 3/4 c. white vinegar
  • 1 tsp. worcestershire sauce
  • 3/4 c. sugar
  • 1 can tomato soup
  • 1 bell pepper, sliced
  • 1 onion, sliced

Directions

  1. 1
    Cook carrots until barely tender.
  2. 2
    Mix sauce ingredients; pour over hot carrots, which have been drained.
  3. 3
    Add bell pepper and onion.
  4. 4
    Marinate overnight or longer in refrigerator.
  5. 5
    Drain before serving.

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