Title: Copper Carrot Pennies
Categories: None
Yield: 1 Servings

2 lb Carrots - sliced, salted,
-and partially cooked
1 Green pepper - sliced
1 md Onion - sliced
1 Can tomato soup
1/2 c Salad oil
1 c Granulated sugar
3/4 c Vinegar
1 ts Prepared mustard
1 ts Worchestershire sauce

Partially cook the sliced carrots and let them cool. Drain the
carrots and layer them with the onion and green pepper in a dish.
Combine remaining ingredients in a blender and pour over the
carrot mixture. Marinate refrigerated for two days before serving.

Posted By Susan Kenzler On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini