Recipe - Copper Penny Carrots

2 pound Carrots; cut or sliced up round
1 md Onion; cut or sliced up
One half cup Oil
1 teaspoon Prepared mustard
1 teaspoon Worcestershire
1 small Green pepper; thinly
cut or sliced up
1 cn (10.75oz) tomato soup
1 cup Sugar
Salt
Three fourths cup Cider vinegar
Pepper

Cook carrots in salted water until barely tender. Rinse. Arrange layers of
carrots, green peppers and onions in bowl. Combine remaaining ingredients
in a saucepan, bring to a boil, stirring until thoroughly blended. Pour
marinade over carrot mixture and refrigerate until flavor is absorbed.

MRS PAUL GARNER (ALICE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.