Copper Pennies - cooking recipe

Ingredients
    2 lb. peeled carrots, sliced thin
    1 chopped green pepper
    1/2 c. diced celery
    1 medium onion, sliced thin
    1 tsp. Worcestershire
    1 can tomato soup
    1 c. sugar
    3/4 c. white vinegar
    1 tsp. dry mustard
Preparation
    Cook carrots in salted water until tender.
    Combine cooked carrots, pepper, celery and onion.
    Make a sauce with the remaining ingredients.
    Pour over vegetables.
    Cover tightly and store overnight.
    Keeps for several weeks in refrigerator.

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