Copper pennies

Yield: 6 Servings

Measure Ingredient
\N 3 celery stalks -- chopped
\N 1 sweet pepper -- chopped

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

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