Shelly's Recipe

COPPER PENNIES

Category: Salad

2 lb carrots, peeled, cooked and sliced
1 onion, halved and sliced
1 bell pepper, halved and sliced

Dressing
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tsp Dry mustard
1 tbsp Worcestershire sauce

Cook carrots the day before they are to be used and refrigerate.

Mix sauce in medium saucepan and bring to a rolling boil. Boil 1/2 minute. Cool slightly and pour over carrots, onion and pepper. Refrigerate completely before serving.