Copper Pennies
2 pounds carrots, fresh, sliced and cooked until tender,
but not soft, or 3 cans carrots, drained
1 can tomato soup
1 green pepper, slivered
1 medium onion, sliced
2/3 cup sugar
1/2 cup cooking oil
1/2 cup vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1 can tomato soup
1 green pepper, slivered
1 medium onion, sliced
2/3 cup sugar
1/2 cup cooking oil
1/2 cup vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
Mix all ingredients, refrigerate overnight.
Drain before serving.
Serves 25 but keeps for a long time.
Can be cut in fourths.
Drain before serving.
Serves 25 but keeps for a long time.
Can be cut in fourths.