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
- 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.