Name: Copper Penny Carrots
Ingredients: 2 pound carrots, cleaned and cut into rounds; 1 can cream of tomato soup; 1/3 cup vegetable oil; 3/4 cup sugar; 2/3 cup white vinegar; 1 teaspoon Worcestershire sauce; 1 teaspoon prepared mustard (yellow mustard); some chopped green bell pepper (about 1 small pepper); some onion chopped (about 1 medium); salt and pepper to taste

Copper Penny Carrots

Ingredients

2 pounds carrots, cleaned and cut into rounds
1 can cream of tomato soup
1/3 cup vegetable oil
3/4 cup sugar
2/3 cup white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard (yellow mustard)
some chopped green bell pepper (about 1 small pepper)
some onion chopped (about 1 medium)
salt and pepper to taste

Instructions

After slicing the carrots, boil them until fork tender but do not overcook them. Drain and cool the carrots. When cool place carrots, green pepper and onions in a glass bowl. Make marinade of remaining ingredients and beat or mix with an electric mixer until smooth. Pour this over the carrot mixture. Refrigerate overnight. Pour off the marinade before serving. Keep about 2 weeks in the refrigerator.