Copper Pennies
10 ingredients
5 steps
Ingredients
- 5 c. carrots, sliced thin, cooked in salt water and drained
- 1 sliced pepper
- 1 can tomato soup
- 1 c. white sugar
- 1 tsp. Worcestershire sauce
- 1 sliced onion
- 1/2 c. salad oil
- 3/4 c. vinegar
- 1 tsp. prepared mustard
- salt and pepper to taste
Directions
-
1In pan, place all ingredients except carrots and bring to a boil.
-
2Pour this mixture over the cooked carrots.
-
3Put in refrigerator and chill overnight.
-
4Will keep for a long time.
-
5The longer it sets the better it is.
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