Recipe - Copper Penny Salad

5 cup Cooked carrots; cut or sliced up
1 Minced onion
One half cup Oil
2/3 cup Sugar
1 teaspoon Celery seed
1 teaspoon Worcestershire sauce
Three fourths cup Vinegar
1 cn Tomato soup
1 Diced green pepper
1 teaspoon Salt
1 teaspoon Mustard
1 teaspoon Basil leaves
One half teaspoon Pepper

Cook carrots, last 5 minutes, add onions and green pepper. Drain. In
separate pan bring rest ingredients to boiling point. Pour over carrots.
Cool and refrigerate. busted by sooz
Posted to recipeludigest Volume 01 Number 174 by James and Susan Kirkland
kirkland@gj.net on Oct 28, 1997