Copper pennies
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | celery stalks -- chopped | |
| 1 | sweet pepper -- chopped | |
Directions
2 lb carrots -- sliced crosswise 1 sm onion -- chopped
1 cn tomato soup, condensed
¾ c sugar
¼ c oil
1 ts dry mustard
1 TB Worcestershire sauce
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.
Recipe By : Elizabeth Powell