Copper Pennies

11 ingredients
2 steps

Ingredients

  • 5 c. sliced cooked carrots
  • 1 can tomato soup
  • 1/2 c. salad oil
  • 1/2 c. sugar
  • 2/3 c. vinegar
  • 1 tsp. prepared mustard
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. Worcestershire sauce
  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped

Directions

  1. 1
    Drain carrots, mix all other ingredients and bring to a boil. Pour over carrots and refrigerate overnight.
  2. 2
    Heat before serving. Serves 7.

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