Name: Copper Pennies
Yield: 4 servings
Ingredients: 2 lb. carrots, peeled and sliced into 1/4-inch coins; 1/2 c. vegetable oil; 1 c. sugar; 1 large onion; 1 large green pepper, diced; 1 can (5/12 oz.) tomato juice; 3/4 c. red wine vinegar; 1 tsp. prepared mustard; 1 tsp. Worcestershire sauce; 1/4 tsp. pepper; 1 tsp. salt (oplional)

1

Cook the carrots just until crisp-tender.

2

Drain.

3

Combine all remaining ingredients in a large bowl.

4

Mix well.

5

Add carrots. Stir until well mixed.

6

Cover and refrigerate at least 3 to 4 hours.

7

Serve cold as a salad or warm it and use as a side dish. Store in refrigerator for up to 2 weeks.

8

Yields 8 cups.

Copper Pennies

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