Saturday, June 17

Copper Pennies

  • 2-3 pounds sliced carrots
  • 1 green pepper, diced
  • 3 medium onions, sliced in rings
  • 1 10 1/2 oz can undiluted tomato soup
  • 1/2 cup oil
  • 3/4 cup vinegar
  • 3/4 cup sugar
  • Pinch of salt and pepper
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcesterchire sauce

Parboil sliced carrots for 10 to 15 minutes or until tender but not too soft. Drain. Mix the rest of the ingredients and add carrots. Let set overnight in refrigerator before serving. Will keep covered and chilled for several weeks. Serve chilled on lettuce as a salad; also good on cottage cheese.

Family picnic and potluck favorite. From the 1990 "Heavenly Calories" church cookbook, that my mom was co-chair of the committee. Photo from Food Day at work May 31, yes, there is still a little left in the fridge. Several weeks is several weeks.

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