Shelly's Recipe

* COPPER PENNIES*

Category: Salad

2 cans cooked carrots, drained
1 onion chopped
1 bell pepper chopped
1 small can tomato sauce
1/2 cup cooking oil
3/4 cup sugar
3/4 cup dark vinegar
1 tsp prepared mustard
1 tsp Worcestershire sauce
Dash of black pepper

Place carrots, bell pepper, and onions in bowl. Mix all remaining ingredients and pour over vegetables. Refrigerate 24 hours.

NOTES: I prefer fresh carrots because I think the canned carrots are cooked too long. (Peel carrots and cut into coins and cook until tender.)

The longer it sits the better it is. Fantastic spooned over hot cornbread.