Copper Pennies
9 ingredients
1 steps
Ingredients
- 2 lb. carrots (4 1/2 c.)
- 2 med. onions, thinly sliced and separated in rings
- 1 med. bell pepper cut into thin strips
- 1 10 3/4 oz. can condensed tomato soup
- 3/4 c. vinegar
- 1/2 c. Crisco oil
- 1 tsp. Worchestershire sauce
- 1 tsp. prepared mustard
- 1/2 tsp. salt
Directions
-
1Cook carrots in small amount of boiling water just till tender (about 8-10 minutes). Drain, combine with onions and green pepper in large bowl. Stir together remaining ingredients; pour over vegetables. Cover and marinate in refrigerator. Makes 5 cups.
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