Copper Pennies Not Cents
2 pounds carrots sliced thinly
1-teaspoon salt
1 large onion, sliced
1 large green pepper, sliced
1 can tomato soup
½ cup vegetable oil
½ cup vinegar
½ cup sugar
Boil carrots in salted water 4 minutes. (Not quite done.)
Drain carrots.
Add onions, and green peppers. Heat soup, oil,
vinegar, and sugar until it boils.
Pour over vegetables and stir lightly. Makes
about 4 cups. It will keep refrigerated for 4
weeks and is nice to have ready to serve anytime.
Pretty table setting, love your dinning room set!
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