COPPER PENNIES

Two pounds carrots (1/4” thick), cover with water.

Boil ten minutes. Do not rinse with cold water.

In another pan, combine the following:

One can of tomato soup

¾ cup white vinegar

¾ cup cold water

½ cup white sugar

1 Tbsp French’s mustard

2 Tbsp worcester sauce

Bring to a boil

When carrots cool, cut up ½ onion

Cut ½ green pepper

Put with carrots

Pour sauce over carrots, onions and peppers. Let stand 24 hours.