Copper Pennies (Carrots)

By McLean

Ingredients

• 2 lbs. carrots, sliced
• 1 cup tomato sauce
• 1/4 cup margarine, melted
• Salt and pepper to taste
• 1/2 teaspoon dry mustard
• 1 medium green pepper
• 1 cup sugar
• 1/2 cup vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 medium onion, diced

Preparation

Step 1

Cook carrots until tender, drain well and set aside. In a sauce pan, combine remaining ingredients and cook 5 minutes over medium heat. Pour over carrots. Refrigerate at least 2 days to marinate. This dish can be served hot or cold, as a vegetable or relish.

NOTE: To cook, place carrots in a saucepan containing 1-inch of boiling salted water. Cover pan and cook until just tender, 10 to 20 minutes, for carrot strips or sliced, diced or tiny whole carrots.

(Glaze cooked carrots with melted orange marmalade or a granulated or brown sugar and butter mixture.)