Copper Pennies

Recipe Ingredients

2 lbs	908g / 32oz	Carrots - sliced crosswise
1 lb	454g / 16oz	Onion - chopped (small)
3		Celery stalks - chopped
1		Sweet pepper - chopped
1		Tomato soup - condensed
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	59ml	Oil
1 teaspoon	5ml	Dry mustard
1 tablespoon	15ml	Worcestershire sauce

Recipe 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.

Source:
Elizabeth Powell

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