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COPPER PENNIES

By

Maxine Hayes Riggs

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Ingredients

  • 5 cups cooked carrots
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 cup sugar
  • 3/4 cup vinegar
  • 1/2 cup oil
  • 1 cup tomato soup
  • 1 teaspoon each: salt, dry mustard, pepper and Worcestershire sauce

Details

Preparation

Step 1

Marinate overnight - drain and serve. (Liquid may be used for marinating 2 cookings of carrots.)

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