Copper Pennies

10 ingredients
6 steps

Ingredients

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

Directions

  1. 1
    Boil carrots in salted water until tender; cool.
  2. 2
    Alternate onion, pepper and carrots in layers.
  3. 3
    Meanwhile, combine remainder of ingredients.
  4. 4
    Beat until blended well.
  5. 5
    Pour over vegetables. Refrigerate until serving.
  6. 6
    Serves 12 to 15.

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