CARROTS --- COPPER PENNIES

By pat1908

Ingredients

• 2 lbs carrots scraped & thickly sliced
• 1 medium onion diced
• 1/2 cup salad oil
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp Worcestershire sauce
• 3/4 cup white vinegar
• 1 small green pepper diced
• 1 can tomato soup
• 1 cup white sugar
• 1 tsp prepared mustard

Preparation

Step 1

1. Boil carrots in salted water until just tender. Drain & cool. Alternate layers of carrots, green pepper & onion. Mix remaining ingredients and heat but not to boiling point. Pour over vegetables and refrigerate overnight.
NOTE: This keeps for 3 weeks in the refrigerator. Before serving, I drain quite a bit of the liquid off. The extra liquid is good on a tossed salad.