COPPER PENNIES

By rmille6277

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

Preparation

Step 1

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