Name: Copper Penny Carrots
Yield: 4 servings
Ingredients: 2 lb. carrots; 2 green peppers, sliced; 1 large onion, sliced; 1 c. tomato soup; 1/2 c. salad oil; 3/4 c. vinegar; 1 c. sugar; 1 tsp. prepared mustard; 1 tsp. Worcestershire; salt and pepper to taste

1

Scrape and cut carrots; boil until tender.

2

Add teaspoon sugar to water.

3

Drain and cool in salad bowl.

4

Alternate carrots, peppers and onions.

5

Pour mixture, then add next layer.

6

Cover with remaining mixture.

7

Cover and let stand at least 24 hours. (Keeps up to 3 weeks.)

Copper Penny Carrots

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