Copper Pennies - cooking recipe

Ingredients

7 c. cooked carrots
1/2 c. chopped green pepper
1/2 c. chopped onion
1 can tomato soup
1/2 c. sugar
1/2 c. vinegar
1/4 c. oil (optional or use less)
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Preparation

Bring peppers, onions, soup, sugar, vinegar, mustard and Worcestershire sauce to a boil. Simmer until sugar is dissolved (1 or 2 minutes). Pour over cooked carrots. Serve hot or cold. Great for picnics or buffets. Keeps well.