Copper Pennies

11 ingredients
4 steps

Ingredients

  • 2 lb. carrots, sliced and cooked (not soft)
  • 1 can tomato soup
  • 1 c. sugar
  • 1/4 c. oil
  • 3/4 c. vinegar
  • 1 tsp. prepared mustard
  • 1 onion, chopped
  • 1 green pepper
  • 1/2 c. celery
  • 1 tsp. Worcestershire sauce
  • salt and pepper

Directions

  1. 1
    Cool carrots and drain.
  2. 2
    Combine remaining ingredients and add carrots.
  3. 3
    Refrigerate for 24 hours before serving.
  4. 4
    Keeps a long time in refrigerator.

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