Copper Pennies

9 ingredients
4 steps

Ingredients

  • 2 lb. sliced, cooked carrots
  • 1 small green pepper
  • 1 onion
  • 1 can tomato soup
  • 1/2 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. mustard
  • 1 tsp. Worcestershire sauce
  • salt and pepper to taste

Directions

  1. 1
    Dice pepper and onion and add to cooked, drained carrots. Heat soup, sugar and vinegar to boiling.
  2. 2
    Add remaining ingredients to hot mixture and pour over carrots, peppers and onions.
  3. 3
    Store covered in refrigerator.
  4. 4
    This is better if allowed to set 24 hours before serving.

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