Copper Pennies

10 ingredients
4 steps

Ingredients

  • 2 lb. carrots, peeled and sliced
  • 2 medium onions, thinly sliced
  • 1 large green pepper, chopped
  • 1 can tomato soup
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1/3 c. salad oil
  • 1 tsp. prepared mustard
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste

Directions

  1. 1
    Boil carrots in salted water until fork-tender; drain.
  2. 2
    Mix carrots with onions and green pepper.
  3. 3
    Heat the remaining ingredients until completely blended.
  4. 4
    Pour over vegetables. Refrigerate overnight.

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