Copper Pennies

10 ingredients
6 steps

Ingredients

  • 2 (1 lb.) cans sliced carrots, drained
  • 1 small green pepper, chopped fine
  • 1 medium onion, chopped fine
  • 1 can tomato soup
  • 1/2 c. salad oil
  • 1/2 c. sugar
  • 3/4 c. white vinegar
  • 1 tsp. mustard
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste

Directions

  1. 1
    May use fresh carrots.
  2. 2
    (Peel and cook until tender.)
  3. 3
    Let cool.
  4. 4
    Combine all ingredients in order listed.
  5. 5
    Stir to mix. Refrigerate overnight.
  6. 6
    Serve cold.

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