Copper Pennies
Ingredients
2 lb cooked carrots1 lg onion, chopped
1 gr pepper, chopped
2-3 stalks celery, chopped
1 can tomato soup
1 c sugar
3/4 c vinegar
3/4 c oil
1 tsp dry mustard
1 tsp salt
1/4 tsp pepper
1 tbsp Worcestershire sauce
Instructions
Cook carrots until tender. Cut in round slices. Mix remaining ingredients and pour over hot carrot slices. Store in refrigerator. Keeps well.Good for potlucks.