COPPER PENNIES

Copper Pennies image

This recipe is older than I am-lol boy is this old. These keep well in refrigerator for several weeks. That is if there are any left. Sooooo good !!

Provided by Pat Duran

Time 30m

Number Of Ingredients 18

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Ingredients

12 c carrots, cut in circles, cooked, tender, but crunchy
1 c chopped or sliced onion, uncooked
1 c chopped bell green pepper, uncooked
1 c granulated sugar
1/2 c vegetable oil, this is the correct amount
1 can(s) 10 oz.,tomato soup, undiluted( sometimes i add 2 cans)
1/2 c vinegar
salt & pepper , to taste
ALTERNATE RECIPE- 8 SERVINGS
2 can(s) 14.5 oz. each sliced carrots,drained
1/2 c chopped onion
1/2 c granulated sugar
1/4 c vegetable oil
1 can(s) 10 oz. tomato soup, undiluted
1/3 c apple cider vinegar
2 tsp worcestershire sauce
to taste salt and pepper
follow same directions as below.

Steps:

1. Place al-dente cooked carrots, uncooked pepper and onion in a large bowl. Set aside. In a saucepan combine remaining ingredients, and heat until blended well and sugar has dissolved. Pour hot over vegetables in bowl. Stir well to coat. Refrigerate about 2 hours, if you can wait. I love these things. Serve chilled.

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