Copper Pennies
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Sauce: 1/2 cup salad oil 1 cup sugar 3/4 cup vinegar
1 can tomato soup 1 tbsp. powdered mustard 1 tbsp. worcestershire sauce
2 lbs. carrots, sliced 1 medium onion, sliced 1 small green pepper, sliced



1 Simmer in a soucepan the salad oil, sugar, vinegar, tomato soup, mustard, and worcestershire sauce.
2 Boil the carrots until tender. (Remember, if you use canned carrots, you don't have to cook them!) In a casserole dish, alternate in layers the carrots, onions, and peppers. Pour sauce over the vegetables and refrigerate.

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