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Copper Pennies

This was one of our Mother's favorite side dishes.


  • 2 pounds carrots, thinly sliced
  • 1 scant cup sugar
  • 1 cup vegetable oil
  • 1/2 cup vinegar
  • 1 can tomato soup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon pepper
  • 1 small onion, diced
  • 1 small green bell pepper, diced


  1. Boil carrots until just tender; drain.
  2. Mix remaining except carrots, onion and bell pepper.
  3. Add the carrots, bell pepper and onions.
  4. Refrigerate, covered, for several hours or overnight if possible.

A favorite recipe of my Mother, Margaret Roth-Glende, Chandler, Arizona.

From the Family Recipes Collection of Linda Jolly and Lisa Stephens.

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