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