COPPER PENNIES

2 lbs. fresh carrots
1 large green bell pepper
3-4 spring onions or scallions
1 cup sugar
cup vinegar
1 tsp. Worcestershire Sauce
cup vegetable oil
1 tsp. prepared mustard
tsp. salt
tsp. black pepper
1 can condensed tomato soup

Slice carrots into coins. Cook sliced carrots in salted water until semi-soft. Rinse in cold water. Drain well. Dice green peppers and set aside. Chop spring onions and set aside. In a large bowl, arrange carrots in layers with diced green pepper and chopped onion. Combine remaining ingredients in saucepan and bring to a boil. Stir thoroughly and pour over carrot mixture. Cover and refrigerate for 48 hours before serving. Serves 8

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