family photo - Phyllis, my cousin, is in the center
COPPER PENNY CARROTS
From Phyllis White
2 lb. carrots, sliced round; cook until tender; drain.
Place in casserole dish a layer of carrots, 1 onion sliced (not
rings), and 1 green pepper (cut same way)
Marinate overnight in:
1 can tomato soup
3/4 cup vinegar
1 tsp. mustard
1 cup sugar
½ cup Mazola oil
1 tsp. Worcestershire sauce
Salt and Pepper
Pour mixture over carrots, onion and green pepper.
Refrigerate overnight.
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