Copper Pennies

Name: Copper Pennies
Ingredients: 2 lb. carrots; 1 can undiluted tomato soup; 1/2 c. salad oil (canola preferred); 3/4 c. wine vinegar; 1 tsp. prepared mustard; 1 medium chopped onion; 1 medium diced green bell pepper; 1 1/2 Tbsp. Worcestershire sauce

8 ingredients

5 steps

Ingredients

2 lb. carrots
1 can undiluted tomato soup
1/2 c. salad oil (canola preferred)
3/4 c. wine vinegar
1 tsp. prepared mustard
1 medium chopped onion
1 medium diced green bell pepper
1 1/2 Tbsp. Worcestershire sauce

Directions

1

I slice the carrots in food processor, then steam or cook in microwave oven until a little over half done.
2

Heat soup and add oil, vinegar, sugar, onion, pepper and mustard.
3

Add cooked carrots to other ingredients and let stand several hours in refrigerator, preferably overnight.
4

Stir several times.
5

Serve cold or room temperature.