Name: Copper Penny Carrots
Ingredients: 2 pounds carrots; 1 large green pepper; 1 large onion; 1 can tomato soup; 1 cup sugar; 1/2 cup oil; 1/2 cup vinegar; 1 tablespoon dry mustard; 1 tablespoon Worcestershire Sauce

A vintage handwritten recipe card for Copper Penny Carrots; a classic side-dish - especially for Thanksgiving - that contains carrots, a green pepper, onion, tomato soup, sugar, oil, vinegar, dry mustard, and Worcestershire Sauce.

Copper Penny Carrots

carrots

green pepper

onion

tomato soup

sugar

vinegar

dry mustard

Worcestershire Sauce

Cut up carrots the shape you want and cook in lightly salted water until tender-crisp.

Place the carrots, cut up green pepper, and sliced onions in the sauce several hours or overnight in the refrigerator.

Copper Penny Carrots

Author : Tony

Ingredients

Instructions

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