Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
3 celery ribs, finely chopped
1 small onion, finely chopped
1 small green pepper, finely chopped
1 c. tomato soup
3/4 c. sugar
3/4 c. vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. dry mustard

Preparation

Peel and slice carrots 1/4-inch thick.
Cook in salted water until tender.
Drain; add onion, pepper and celery.
Set aside. Mix remaining ingredients; bring to a boil.
Pour over vegetables. Refrigerate overnight.
Serve on lettuce leaf as a salad or use as relish or pickle.
Keeps 4 weeks in refrigerator.