Copper Pennies

10 ingredients
5 steps

Ingredients

  • 2 lb. carrots, peeled and sliced
  • 1 small green pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 can tomato soup, undiluted
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. mustard
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste
  • 1/2 c. vegetable oil

Directions

  1. 1
    Boil carrots until tender.
  2. 2
    Layer carrots, onions and green peppers in casserole dish.
  3. 3
    Combine remaining ingredients and mix until well blended.
  4. 4
    Pour over carrot mixture and refrigerate for several hours before serving (overnight is recommended).
  5. 5
    May be refrigerated for several days to improve flavor.

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