Name: Copper Pennies
Yield: 4 servings
Ingredients: 2 cans carrots, sliced and drained; 2 medium onions, thinly sliced and separated into rings; 1 medium green pepper, cut in thin strips; 1 (10 oz.) can condensed tomato soup; 3/4 c. vinegar; 1/2 c. cooking oil; 2/3 c. sugar; 1 tsp. Worcestershire sauce; 1 tsp. prepared mustard; 1/2 tsp. salt

1

Combine carrots, onions and green pepper in large bowl.

2

Stir together remaining ingredients.

3

Pour over vegetables in bowl. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade.

4

Serve in lettuce-lined bowl, if desired.

5

Return any leftover vegetables to marinade; keep refrigerated.

6

Yields 5 cups.

7

Will keep several weeks.

Copper Pennies

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