Copper Pennies
Copper Pennies
Ingredients
- 2 pounds carrots
- 1 medium onion
- 1 tbsp Worcestershire sauce
- ¾ cup vinegar
- ¼ tsp salt
- 1 medium green pepper
- 1 can tomato soup
- 1 cup sugar
- ½ cup cooking oil
- 1 tsp mustard
- 1 dash pepper
Instructions
- Sliced carrots cook until tender.
- Drain and add peppers and onions to carrots.
- Heat remaining ingredients to boiling.
- Pour over carrots and marinate for 2 hours.
- Serve hot or cold.
- Keeps well in refrigerator.
Notes
