Copper Pennies

9 ingredients
3 steps

Ingredients

  • 2 lb. carrots, sliced or 2 cans carrots
  • 1 c. bell pepper, coarsely chopped
  • 3 onions, sliced in rings
  • 1 can tomato soup
  • 1/2 c. salad oil
  • 3/4 c. vinegar
  • 3/4 c. sugar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. prepared mustard

Directions

  1. 1
    If using fresh carrots, cook until tender.
  2. 2
    Mix all ingredients together and let stand in refrigerator at least 12 hours.
  3. 3
    You can drain carrots and use the liquid for salad dressing.

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