Copper Pennies


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


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


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July 28, 2009 Flag
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  • 2 lb. carrots, cooked and sliced 1/2 inch thick or less
  • 2 medium onions, sliced
  • 1 medium green pepper, cut in thin strips


  • 1/2 can (3 oz. size) tomato paste
  • 1/3 cup water
  • 3/4 cup vinegar
  • 1/2 cup oil
  • 3/4 cup sugar
  • 1 tsp. prepared mustard
  • Ad
  • 1/2 tsp. salt
  • 1 tsp. Worcestershire sauce


Mix marinade and add vegetables. Serve unheated.

By Robin from Washington, IA


Copper Pennies

We used to make these especially on holidays. But we used a can of tomato soup instead of tomato paste. (08/01/2008)

By bailegirl

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Food and Recipes Recipes VegetablesJuly 28, 2009
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