Copper Pennies
Why I Love This Recipe
Ingredients You'll Need
2 pounds carrots, sliced crosswise
1 small onion, chopped
3 celery stalks, chopped
1 sweet pepper, chopped
1 can tomato soup, condensed
3/4 cup sugar
1/4 cup oil
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
Directions
Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight.
