Copper Pennies


This recipe for Copper Pennies is a simple and easy recipe using carrots.  I got this recipe years ago from my former mother-in-law, Edna.  I remember the first time I made it, I was probably 19 years old and I forgot to cook the carrots!!  So funny how I still remember this!!  This recipe keeps in the refrigerator for 2 weeks.

Ingredients:  1 (10.75 oz) can tomato soup, 1/2 cup oil, 1 cup sugar, 3/4 cup vinegar, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon prepared mustard, 1 teaspoon Worcestershire sauce

Put all in a quart container and shake.

5 cups or more cooked, sliced carrots, 1 medium onion, chopped, 1 medium green pepper, diced

Mix together.  Keep refrigerated 12 hours before serving.


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