Copper Pennies

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

Ingredients

• 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
  

Instructions

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.