Copper Carrot Pennies

By CindyWise

Ingredients

• 2 pounds carrots cut in rounds
• 1/2 cup salad oil - Not Wesson
• 3/4 up vinegar
• 1 small bell pepper
• salt & pepper to taste
• 1 cup sugar
• 1 can tomato soup
• 1 medium onion
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce

Preparation

Step 1

Slice carrots and boil in salted water until fork tender. Allow to cool.

Alternate layers of carrots, bell pepper & onion rings.

Make a marinate of remaining ingredients. Beat until completely blended and pour over carrots.

Refrigerate over night.