CARROT COPPER PENNIES|
2 lb. fresh carrots, scraped
1 large green pepper, diced
1 large onion, diced fine
1 (10 oz.) can tomato soup,
1 c. sugar (can use less)
3/4 c. vinegar
1/2 c. oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Cook carrots just until tender, nut mushy. Drain and
mix with green peppers and onion. Combine remaining ingredi-
ents and bring to a boil. Pour over vegetables and allow to
cool. Refrigerate. Keeps several weeks in tightly covered
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