Copper Pennies - cooking recipe

Ingredients
    2 lb. carrots, peeled and cut
    1 can tomato soup
    1 c. sugar
    1 c. salad oil
    3/4 c. vinegar
    1 tsp. mustard
    1 onion, sliced
    1 green pepper, chopped
    1 tsp. Worcestershire sauce
Preparation
    Cook carrots with 1 teaspoon salt until tender.
    Drain.
    Mix other ingredients thoroughly.
    Add carrots and marinate overnight.

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