COPPER PENNIES

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Recipe byMcFamily

Notes:

Got this one from both Mama and my brother Jim.

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Ingredients:

2 lbs carrots
1 onion (diced)
1 green pepper (diced)
1 can tomato soup
1/2 cup vinegar
1/2 cup granulated sugar
1/2 cup Wesson oil
2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp pepper

Peel, slice , boil & drain carrots. You want the carrots to be kind of tender/crisp.
Combine soup with all ingredients (except the green pepper & onion) and boil for about ten minutes.
Mix the green pepper and onions with the carrots
Pour the boiled soup mixture over the vegetables
Cover and refrigerate over night.

This keeps well and seems to get better the longer it sets as it gives the flavors time to blend.