Copper Pennies Recipe - by egourmetstore

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Copper Pennies

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :4:0
Cals/Serving    :278

Ingrediants

2 pounds carrots -- sliced crosswise
1 small onion -- chopped
3 celery stalks -- chopped
1 sweet pepper -- chopped
1 can condensed tomato soup
3/4 cup sugar
1/4 cup oil
1 teaspoon dry mustard
1 tablespoon worcestershire sauce

Preparation

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.