Kathy's Copper Carrot Pennies
Source: Kathy Allsworth, Davie, Fl
Miami Herald, 2/15/96
Yield: 6 Servings

2 lb carrots
1 green pepper; cut in rings
1 onion; cut in rings
copper carrot sauce

Peel, slice and boil carrots in salted water until barely tender. Drain and cool. Layer carrots, peppers and onions in bowl. Pour reserved sauce over vegetables, cover and refrigerate overnight.

Copper Carrot Sauce

1 can tomato soup (10 3/4oz)
1/2 cup corn oil
1 cup sugar
3/4 cup cider vinegar
1 tsp yellow mustard
1 tsp Worcestershire sauce
salt and pepper to taste

Mix all ingredients in a bowl. Set aside.