AUNT HAZEL’S COPPER PENNIES
2 lbs. carrots
1 onion, sliced or chopped
1 green pepper, chopped
1 c. sugar
1/4 c. oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 can Campbell's tomato soup, undiluted
2 lbs. carrots
1 onion, sliced or chopped
1 green pepper, chopped
1 c. sugar
1/4 c. oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 can Campbell's tomato soup, undiluted
Peel carrots and slice into one-quarter-inch rounds.
In a large saucepan, cover carrots with water and boil until crisp-tender, then drain.
Mix all ingredients together and refrigerate for 1 to 2 hours.