COPPER PENNIES
Susan Hones - Marlton

1 lb carrots (about 11 to 15)
1 green pepper (sliced)
1 onion (sliced)
1 can tomato soup or tomato sauce
1/2 cup vegetable oil
3/4 cup wine vinegar
3/4 cup sugar
1 tsp mustard
1 tsp Worcestershire sauce
Salt & pepper to taste

Slice carrots into rounds and boil until tender. Drain and cool. Mix all other ingredients together and add to carrots. Refrigerate overnight.

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