Copper Pennies
CATEGORIES
INGREDIENTS
  • 2 pounds carrots, sliced crosswise
  • 1 small onion, chopped
  • 3 celery stalks, chopped
  • 1 sweet pepper, chopped
  • 1 can tomato soup, condensed
  • 3/4 cup sugar
  • 1/4 cup oil
  • 1 teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
DIRECTIONS
  1. Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight.