Cold Carrot Copper Pennies

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 12
• 2 lbs carrots, cooked and sliced
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 can tomato soup
• 1 teaspoon worcestershire sauce
• 3/4 cup vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups sugar
• 1 teaspoon prepared mustard
• 1/2 cup vegetable oil

Recipe

• 1 place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
• 2 mix together tomato soup, worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
• 3 pour over carrots and mix well.
• 4 refrigerate over night.
• 5 keeps in the refrigerator for 2-3 weeks.