Copper Pennies

Sass Muffin

Coffee Queen ☕
Gold Site Supporter
Ingredients:

2 lbs carrots
1 medium onion
1 medium green pepper
1 can tomato soup
1 c sugar
3/4 c vinegar
1 t worcestershire sauce
1 teaspoon mustard
1/2 t salt

Directions:

1. Scrape and slice carrots thinly, peel and chop onion, cut pepper in half, remove seeds, and cut into thin slivers.

2. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl-refrigerate several hours before serving.

3. Drain and serve as an appetizer or as a relish.
 
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