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Copper Pennies
October 18, 2016
Leslie Boswell shares a recipe for Copper Pennies.
Copper Pennies
2016-10-18 16:48:49
Ingredients
- 2 lbs. Carrots, sliced and par boiled
- 1 can Tomato Soup
- 2/3 cup Vinegar
- 3/4 cup Sugar
- 1/2 cup Salad Oil
- 1 tsp Mustard
- 1 tsp Worcestershire sauce
- 1 Green Bell Pepper, finely diced
- 1 medium Onion, finely diced
Instructions
- Mix everything together, put in an airtight container and refrigerate.
Notes
- Make 24 hours ahead of serving. Serve cold.
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