COPPER PENNIES

Copper Pennies image

I know, there are Copper Pennies all over the place. This is a tad different than the others, but very similar. They must be good to have so many recipes. Really, they are good; they make a great side dish at a picnic or cookout. They are served cold and go with anything. When I make them, I share them with my daughter as she loves them, too. It is a great way to get your carotene.

Provided by Mimi in Maine

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs carrots (peeled and sliced)
1 green pepper (thinly sliced)
1 medium onion (thinly sliced)
1 (10 3/4 ounce) can tomato soup
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooking oil
3/4 cup vinegar
1 cup sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Steps:

Cook carrots till done; drain and rinse.
Put the carrots, green pepper, and onion in a bowl.
In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce.
Bring to a boil, stirring until thoroughly blended.
Pour over veggies and refrigerate for at least 1 hour and better for a few hours.

*** Explore more Copper Pennies Recipes »

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