COPPER PENNIES
2 lbs. sliced cooked carrots
1 onion, sliced
1 green pepper, sliced
Marinade:
½ cup vinegar                                  ¼ cup vegetable oil
1 cup sugar                                      1 teaspoon Worcestershire sauce
1 teaspoon mustard                         1 can tomato soup
salt and pepper to taste
Mix marinade and heat enough to dissolve sugar.  Pour over carrots and
let stand at least overnight.  Serve hot or cold.
Betty Schell