Recipe - Copper Pennies

2 pound Carrots cut or sliced up crosswise
1 small Onion chopped
3 Celery stalks chopped
1 Sweet pepper chopped
1 cn Tomato soup, condensed
Three fourths cup Sugar
One fourth cup Oil
1 teaspoon Dry mustard
1 tablespoon Worcestershire sauce

Cook carrots in salted water until tender. Drain. Add onion, pepper, and
celery to drained carrots. Mix remaining ingredients in a saucepan and
bring to a boil. Pour over carrots. Refrigerate overnight.

Recipe By : Elizabeth Powell

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip