Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced into 1/4-inch coins
1/2 c. vegetable oil
1 c. sugar
1 large onion
1 large green pepper, diced
1 can (5/12 oz.) tomato juice
3/4 c. red wine vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 tsp. salt (oplional)

Preparation

Cook the carrots just until crisp-tender.
Drain.
Combine all remaining ingredients in a large bowl.
Mix well.
Add carrots. Stir until well mixed.
Cover and refrigerate at least 3 to 4 hours.
Serve cold as a salad or warm it and use as a side dish. Store in refrigerator for up to 2 weeks.
Yields 8 cups.