Copper Pennies

9 ingredients
4 steps

Ingredients

  • 2 lb. carrots, pared and sliced
  • 1 purple onion, chopped
  • 1 bell pepper, chopped
  • 1 can tomato soup
  • 1/4 c. Crisco
  • 3/4 c. sugar
  • 1/2 c. vinegar
  • 1 tsp. mustard
  • 1 tsp. Worcestershire

Directions

  1. 1
    Cook carrots until just tender; drain.
  2. 2
    Combine carrots, onion and pepper.
  3. 3
    Mix remaining ingredients until completely blended. Pour over carrot mixture.
  4. 4
    Refrigerate overnight.

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