Copper Carrot Pennies

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Copper Carrot Pennies
From: My Grandmother, Noni

2 lbs carrots - sliced and cooked fork tender
1 medium yellow onion - sliced into rings
3 green peppers - sliced into rings

Sauce:
1 c. sugar
3 /4 c. vinegar
1 tsp. Worcester sauce
1 can tomato soup
1/2 c. salad oil
1 tsp. yellow mustard
1 tsp salt

Mix sauce ingredients with mixer, pour over vegetables. Put into fridge at least over night - longer if possible, until it is well marinated.
NOTE: I like to put everything into a ziplock bag to marinate.

SuziFitz Beads
Copyright 2003 Sue Fitzwater
Created by Josh Fitzwater