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

2 lb. fresh carrots, sliced in rounds 1/4 inch thick

2 medium onions, thinly sliced and separated into rings

1 medium green pepper, cut into strips

1 can (10 3/4 oz.) tomato soup (undiluted)

3/4 c. vinegar

2/3 c. sugar

1/2 c. cooking oil

1 tsp. Worcestershire sauce

1 tsp. prepared mustard

1/2 tsp. salt

Copper Pennies (Carrots)

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