Copper Pennies

Name: Copper Pennies
Ingredients: 2 lb. carrots, peeled and sliced into 1/4-inch coins; 1/2 c. vegetable oil; 1 c. sugar; 1 large onion; 1 large green pepper, diced; 1 can (5/12 oz.) tomato juice; 3/4 c. red wine vinegar; 1 tsp. prepared mustard; 1 tsp. Worcestershire sauce; 1/4 tsp. pepper; 1 tsp. salt (oplional)

11 ingredients

8 steps

Ingredients

2 lb. carrots, peeled and sliced into 1/4-inch coins
1/2 c. vegetable oil
1 c. sugar
1 large onion
1 large green pepper, diced
1 can (5/12 oz.) tomato juice
3/4 c. red wine vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 tsp. salt (oplional)

Directions

1

Cook the carrots just until crisp-tender.
2

Drain.
3

Combine all remaining ingredients in a large bowl.
4

Mix well.
5

Add carrots. Stir until well mixed.
6

Cover and refrigerate at least 3 to 4 hours.
7

Serve cold as a salad or warm it and use as a side dish. Store in refrigerator for up to 2 weeks.
8

Yields 8 cups.