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COPPER PENNY CARROTS 2 lb. carrots, sliced into rounds 1 small green pepper, thinly sliced 1 medium onion, thinly sliced 1 can condensed tomato soup 1/2 c. salad oil 1 c. sugar 3/4 c. vinegar 1 tsp. prepared mustard 1 tsp. Worcestershire sauce salt pepper Cook carrots in salted water until tender-crisp. Rinse in ice water. Arrange layers of carrots, bell pepper and onion slices in container. Make marinade of other ingredients and heat well, until thoroughly blended. Pour over carrots and keep refrigerated. Keep several days. Serves 12. This recipe doubles easily for a large group. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!