Copper Pennies

11 ingredients
4 steps

Ingredients

  • 5 c. carrots, sliced round (two 1 lb. pkg.)
  • 1 can tomato soup
  • 3/4 c. white vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 medium onion, sliced round
  • 1 bell pepper, sliced round
  • 3/4 c. sugar
  • 1/2 c. salad oil
  • 1 tsp. prepared mustard
  • 1 tsp. pepper

Directions

  1. 1
    Cook carrots until tender-crisp; drain.
  2. 2
    Add onion and bell pepper.
  3. 3
    Heat other ingredients until hot; pour over.
  4. 4
    Cover and refrigerate at least overnight.

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