Cold Pennies(Carrots) - cooking recipe

Ingredients

2 lb. carrots or 2 (15 oz.) cans sliced carrots
1 medium onion, chopped
1 c. sugar
1 medium green pepper, chopped
3/4 c. vinegar
2 c. tomato juice or 1 (10 3/4 oz.) can tomato soup
1/2 c. oil
1 tsp. dry or prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste
garlic powder (optional)

Preparation

Pare and slice carrots. Boil in salted water until tender. Drain and let cool slightly.
Sprinkle onion and pepper over carrots in dish.
Make topping for carrots by bringing the tomato juice, oil, sugar, vinegar, mustard, Worcestershire sauce, salt, pepper and garlic powder to a boil. Pour over carrots and chill. This dish is better after marinating overnight in refrigerator. Drain before placing in serving dish. Serve cold.
Yields 10 servings.