Title: Copper Penny Carrots
Categories: Salads
Yield: 12 Servings

2 lb Carrots; thinly sliced
1 Green Pepper; thinly sliced
1 Onion; thinly sliced
1 c Sugar
1 ts Worcestershire sauce
1 c Tomato Soup
1/2 c Vegetable Oil
3/4 c Cider Vinegar
1 ts Prepared Mustard
Salt and pepper to taste

Cook carrots in salted boiling water until medium done, still crispy. Rinse
in cold water. Arrange layers of carrots, green pepper and onion in a
container with a tight lid. Combine all remaining ingredients in a
saucepan, bring to a boil, stirring until thoroughly blended.. Pour
marinade over carrots, cover and refrigerate until flavor is absorbed, at
least 12 hours. Will keep for weeks in the refrigerator. Leftover marinade
may be used again.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson
on Nov 28, 1997