Chilled Copper Pennies

photo by Hey Jude

- Ready In:
- 4hrs 25mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 2 lbs carrots, sliced into rounds and cooked until just crisp
- 1 (10 ounce) can tomato soup
- 1 cup sugar
- 3⁄4 cup vinegar
- 1⁄2 cup vegetable oil
- 1 small onion, chopped
- 1 green bell pepper, cut into strips
- 2 tablespoons Worcestershire sauce
directions
- Mix all ingredients together and refrigerate for several hours.
- Serve cold.
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Reviews
-
We had this with our grilled (outdoors!) burgers tonight and it was great - a nice 'blast from the past' for my Mom, who remembers her mother making this dish. The instructions are a bit too easy....I combined the sauce ingredients and heated them up a bit to blend the sugar, then added the results to the carrots, onions and peppers. It still gets a 5* from me because of the smile on my Mom's face. Thanks Bunkie :)
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RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>