Copper pennies #2

Yield: 4 Servings

Measure Ingredient
2 pounds Carrots
1 small Bell pepper; sliced in rings
1 medium Onion; sliced in rings
1 can Tomato soup
¾ cup Vinegar
1 teaspoon Worcestershire sauce
¼ cup Salad oil
1 cup Sugar
1 teaspoon Prepared mustard
Salt & pepper to taste
1 teaspoon Celery seed

Scrape carrots, slice in rounds about ¼ inch thick. Cook in salted water until tender. Put bell pepper and onion rings in to cook about the last 5 minutes. Drain. Mix remaining ingredients and pour over the vegetables. May be heated a few minutes. This can be served hot or cold. Keeps well in the refrigerator and flavor improves. Makes an interesting party appetizer.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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