Jump to Main Content

Copper Carrot Pennies

1 medium    Green peppers  
2 lbs    Carrots, sliced into 1/4 inch thick rounds  
1 medium    White onion  
1 can (10¾ oz)    Cream of tomato soup  
3/4 cup    Vinegar  
1 cup    Sugar  
1 tsp    Prepared mustard  
1 tbs    Worcestershire sauce  
1 Mix soup, vinegar, sugar, mustard and Worcestershire sauce together; beat well.
2 Boil carrots in salted water until fork tender; drain and cool.
3 Layer peppers, onion and carrots, cover with sauce mixture.
4 Refrigerate for at least 12 hours.
 Cooking Tips
Keeps well.
 Recipe Source

Author: Irene Shankster