Copper Pennies

9 ingredients
3 steps

Ingredients

  • 3 cans drained, cooked carrots
  • 1 medium bell pepper, diced
  • 3 small sliced and ringed onions
  • 1 can tomato soup
  • 1 c. sugar
  • 1/2 c. salad oil (Crisco)
  • 1/2 c. vinegar
  • 1 Tbsp. prepared mustard (French's)
  • 1 Tbsp. Worcestershire sauce

Directions

  1. 1
    Place carrots, onions and peppers in layers in a bowl.
  2. 2
    Salt and pepper to taste.
  3. 3
    Mix other ingredients and pour over carrots. Refrigerate at least 12 hours before serving.

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