Recipe - Copper Carrot Pennies

2 pound Carrots cut or sliced up , salted,
and partially cooked
1 Green pepper cut or sliced up
1 md Onion cut or sliced up
1 Can tomato soup
One half cup Salad oil
1 cup Granulated sugar
Three fourths cup Vinegar
1 teaspoon Prepared mustard
1 teaspoon Worchestershire sauce

Partially cook the cut or sliced up carrots and let them cool. Drain the
carrots and layer them with the onion and green pepper in a dish.
Combine remaining ingredients in a blender and pour over the
carrot mixture. Marinate refrigerated for two days before serving.

Posted By Susan Kenzler susan@csd.uwm.edu On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini