Carrot-Copper Pennies
Ingredients
- 5 c sliced carrots
- 1 can creamy tomato soup
- 12 c oil
- 1 c sugar
- 34 c vinegar
- 1 medium chopped onion
- 1 medium green pepper
- dash of Worcestershire
Directions
- Cook carrots in salted water Set aside Combine remaining ingredients Cook until peppers are tender Add to carrots Refrigerate overnight