Copper Penny

Ingredients

• 2 Lbs. carrots, sliced and cooked until just tender and not soft
• 1 can tomato soup
• 3/4 c. sugar
• 3/4 c. vinegar
• 1/2 c. oil
• 1 teaspoon prepared mustard
• 1 teaspoon worcestershire or A-1 sauce
• salt and pepper
• 3 med. onions sliced and separated into rings (use a red if you have)
• 1 bell pepper diced

Steps

1. 1Cook the sliced carrots until just tender and not soft. Drain and cool.
2. 2In a bowl, blend tomato soup, sugar, vinegar, oil, prepared mustard, worcestershire or A-1 sauce, salt, and pepper.
3. 3Add sliced onions and diced bell pepper to the mixture.
4. 4Add drained carrots and pack in jars.
5. 5Let stand in refrigerator.

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