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Copper pennies

Yield: 6 Servings

Ingredients:

• 2 lb carrots -- sliced crosswise
• 1 sm onion -- chopped
• 3 celery stalks -- chopped
• 1 sweet pepper -- chopped
• 1 cn tomato soup condensed
• 3/4 c sugar
• 1/4 c oil
• 1 ts dry mustard
• 1 TB Worcestershire sauce

Instructions:

Cook carrots in salted water until tender. Drain. Add onion pepper and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight. Recipe By : Elizabeth Powell

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