Copper Pennies - cooking recipe

Ingredients
    2 lb. carrots
    1 c. sugar
    1/2 c. vinegar
    1/2 c. salad oil
    1 can tomato soup
    1 medium onion
    1 green pepper
Preparation
    Cook carrots until tender, but firm, not mushy.
    Drain. Heat sugar
    and\tvinegar
    to dissolve sugar.
    Cool.
    Add salad oil and tomato
    soup.
    Slice
    or chop onion and pepper; add to carrots. Refrigerate overnight.

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