Title: Copper Pennies
Categories: Vegetables
Yield: 6 Servings

2 lb Carrots -- sliced crosswise
1 sm Onion -- chopped
3 Celery stalks -- chopped
1 Sweet pepper -- chopped
1 cn Tomato soup, condensed
3/4 c Sugar
1/4 c Oil
1 ts Dry mustard
1 tb Worcestershire sauce

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.

Recipe By : Elizabeth Powell

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip