Copper Pennies

Copper Pennies

Recipe from the kitchen of Elva Wells

Country Classics Battlefield 4-H Club

2 lbs. sliced carrots

1 bell pepper, diced

1 medium onion, make rings

3/4 c. vinegar

1 can tomato soup

3/4 c. sugar

1/2 c. salad oil

1 tsp. mustard

1 tsp. Worcestershire sauce

salt and pepper to taste

Cook carrots until tender. Alternate carrots, bell pepper and onion in bowl and set aside. Mix remaining ingredients and pour over carrots. Let set overnight.

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