Living 2 Eat |

Growing up, my father loved copper pennies and always asked that my mother make them on special occasions.    Brady, Brundi and I never cared for them, but they are a hot item on any Southern menu.

Copper Pennies

2 pounds carrots, sliced in rounds (4 cups)
2 medium onions sliced thin, separated
1 medium green pepper, cut in strips
1 teaspoon Worcestershire sauce
1 can condensed tomato soup
1 teaspoon mustard
1/2 teaspoon salt
3/4 cup vinegar
2/3 cup sugar
1/2 cup cooking oil

Cook carrots in salted boiling water until tender (8 to 10 minutes). Drain. Combine with onions and pepper in large bowl. Stir together remaining ingredients. Pour over carrots. Cover and marinate in refrigerator for several hours or overnight.