Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced into 1/4-inch coins
1/2 c. vegetable oil
1 c. sugar
1 large onion, diced
1 large green pepper, diced
1 (5 1/2 oz.) can tomato juice
3/4 c. red wine vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

Preparation

Cook carrots until crisp-tender and drain.
Combine remaining ingredients in large bowl; mix well.
Add carrots and stir until well mixed.
Cover and refrigerate 3 to 4 hours.
Serve cold as a salad or warm as side dish.
Store in refrigerator up to two weeks.
Makes 8 cups.