Copper penny carrots

Yield: 12 Servings

Measure Ingredient
2 pounds Carrots; sliced round
1 medium Onion; sliced
½ cup Oil
1 teaspoon Prepared mustard
1 teaspoon Worcestershire
1 small Green pepper; thinly sliced
1 can (10.75-oz) tomato soup
1 cup Sugar
Salt
¾ cup Cider vinegar
Pepper

Cook carrots in salted water until barely tender. Rinse. Arrange layers of carrots, green peppers and onions in bowl. Combine remaaining ingredients in a saucepan, bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate until flavor is absorbed.

MRS PAUL GARNER (ALICE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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