Copper pennies #1

Yield: 8 Servings

Measure Ingredient
2 pounds Carrots; peeled & sliced
1 Onion; chopped fine
2 Stalks celery; chopped
1 Green pepper; chopped fine
1 can Tomato soup
1 cup Sugar
¼ cup Salad oil
¾ cup Cider vinegar
2 tablespoons Dry mustard
2 tablespoons Worcestershire sauce

Boil carrots 10 minutes in salted water. Drain & add other vegetables.

Bring tomato soup & remaining ingredients to a boil & pour over vegetables.

Marinate for 24 hours.

MRS R.I. (MARY) PEDEN

MRS J.W. (ADA) LONG

MRS PHILIP G. (ANN) MEENGS

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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