Copper Pennies Recipe

Ingredients:
5 cups carrots (about 2 lbs.), sliced and parboiled
1 small bell pepper, sliced into rings
1 small onion, sliced into rings
1 (10 oz.) can condensed tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup Cider vinegar
1 Tbl. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Directions:

Step 1:
Par-boil carrots until crisp-tender. Drain carrots and let cool.

Step 2:
Combine all other ingredients in large bowl and add carrots. Toss well to coat.

Step 3:
Refrigerate for at least 12 hours stirring several times.

This will keep for at least 4 - 5 days (if it lasts that long!). The longer it sits in the refrigerator, the better it tastes.

Note: This is a really pretty dish to serve at holiday gatherings. It can be drained and served as an appetizer or with the liquid as a salad.