Copper Pennies - cooking recipe

Ingredients
    1 1/2 lb. carrots
    1 bell pepper, sliced thin
    1 c. sugar
    1 medium onion
    1/2 c. oil
    2/3 c. vinegar
    1 can tomato soup
    1 tsp. prepared mustard
    1 tsp. Worcestershire sauce
Preparation
    Cut carrots and slightly cook (crisp) in salted water; drain. Mix carrots and all other ingredients together.
    Marinate at least 24 hours.

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