Copper Pennies

Ingredients:

• 1/2 cup salad oil
• 1 cup sugar
• 3/4 cup vinegar
• 1 can tomato soup
• 1 Tbsp. powdered mustard
• 1 Tbsp. Worcestershire sauce
• 2 lb. carrots, sliced
• 1 med. onion, sliced
• 1 green pepper, sliced

Directions:

Simmer in a saucepan, the salad oil, vinegar, tomato soup, mustard and Worcestershire sauce. Boil carrots until tender. In a casserole dish, alternate layers of carrots, onion and green pepper. Pour sauce over vegetables and refrigerate.

By Robin from Washington, IA