Recipe - Allethea Walls Copper Pennies (Pickled Carrots)

2 pound Carrots
1 Onion,mediumsized
1 Green pepper,medium
1 cn Tomato soup
1 cup Sugar
Three fourths cup Vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Mustard
One half teaspoon Salt

1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over vegetables in a
large nonmetal bowl. Cover and refrigerate several hours before serving.
3. Drain and serve as an appetizer or as a relish.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip