Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced 1/4-inch coins
1/2 c. vegetable oil
1 c. sugar
1 large onion, diced
1 large green pepper, diced
1 c. tomato juice
3/4 c. red wine vinegar
1 tsp. Worcestershire
1 tsp. salt
1/4 tsp. pepper

Preparation

Cook the carrots just until crisp-tender; drain.
Combine all ingredients in a large bowl.
Mix well.
Add carrots and stir until well mixed.
Cover and refrigerate at least 3/4 hour.
Serve cold as a salad or warm it and use as a side dish.
Refrigerate in refrigerator for up to 2 weeks.
Yields 8 cups.
Good dish for potlucks!