Copper Pennies

• 2 lb. peeled and sliced carrots
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. prepared mustard
• 1/2 c. salad oil
• 3/4 c. sugar
• 3/4 c. cider vinegar
• 1 (10 3/4 oz.) can undiluted tomato soup
• 1 large onion, chopped medium fine (about 1 c.)
• 1 large green pepper, chopped medium fine (about 1 c.)
• 1 tsp. Worcestershire sauce
• 1/2 c. chopped celery (optional)

1. Cover carrots with water and boil 5 minutes.
2. Drain and cool. Into medium bowl, put salt, pepper and mustard.
3. Beat in a little of the oil to blend with mustard.
4. Add remaining oil, sugar, vinegar, salt, pepper and soup and beat again to blend.
5. Stir in onion, green pepper and carrots.
6. Cover tightly and chill overnight.
7. Any marinade leftover may be kept in refrigerator and used as a salad dressing.

carrots, salt, pepper, mustard, salad oil, sugar, cider vinegar, tomato soup, onion, green pepper, worcestershire sauce, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434003 (may not work)