Copper Pennies

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2 lbs. carrots, sliced into “coins”
1 med. onion, chopped
1 med. green bell pepper, chopped
1 can tomato soup, undiluted
1/2 cup oil
3/4 cup sugar
3/4 cup vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper
Cook carrots, onions, and green peppers until slightly soft but still crunchy. Mix all ingredients, refrigerate overnight.

Will keep for up to two weeks in refrigerator. May also be served warm.

similar : Sophia Sublett Martin

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