COPPER PENNY'S

By á-6498

Ingredients

• 2 Ibs carrots
• 1 small green pepper, sliced or chopped
• 1 (10 3/4 oz) can tomato soup
• 1 cup sugar
• 3/4 cup cider vinegar
• 1 tsp prepared mustard
• 1/2 tsp salt
• 1 medium red onion, sliced
• 1 (10 02) pkg frozen peas
• 1/2 cup vegetable oil
• 1 tsp Worcestershire sauce
• 1/4 tsp pepper

Preparation

Step 1

Peel and slice carrots, cook for about 5 minutes - DO NOT OVER COOK!
Rinse them under cold water Separate onion rings. In medium bowl, alternate layers of cooked carrots, peas, onion rings and green pepper. In another bowl mix remaining ingredients until smooth Pour over ve.getables, cover and refrigerate overnight
MAY BE REFRIGERATED UP TO TWO WEEKS !