Copper Penny Carrots

Copper Penny Carrots

Copper Penny Carrots


2 pounds carrots
1 large green pepper
1 large onion

1 can tomato soup
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tablespoon dry mustard
1 tablespoon Worcestershire Sauce


Cut up carrots the shape you want and cook in lightly salted water until tender-crisp. 

Place the carrots, cut up green pepper, and sliced onions in the sauce several hours or overnight in the refrigerator. 


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