Copper carrot pennies

Yield: 1 Servings

Measure Ingredient
2 pounds Carrots - sliced, salted, and partially cooked
1 \N Green pepper - sliced
1 medium Onion - sliced
1 \N Can tomato soup
½ cup Salad oil
1 cup Granulated sugar
¾ cup Vinegar
1 teaspoon Prepared mustard
1 teaspoon Worchestershire sauce

Partially cook the sliced carrots and let them cool. Drain the carrots and layer them with the onion and green pepper in a dish.

Combine remaining ingredients in a blender and pour over the carrot mixture. Marinate refrigerated for two days before serving.

Posted By Susan Kenzler <susan@...> On or

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