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COPPER CARROT PENNIES 2 lb. carrots, sliced salt to taste 1 small green pepper, sliced into rings 1 medium onion, thinly sliced 1 can tomato soup 1/2 c. salad oil 1 c. sugar 3/4 c. vinegar 1 tsp. prepared mustard 1 tsp. Worcestershire sauce pepper to taste Boil carrots in salted water until tender; cool. Alternate layers of carrots, green pepper rings and onion in dish. Combine remaining ingredients, adding more salt to taste. Beat until well blended. Pour over vegetables. Refrigerate. Yields 10 to 15 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!