Copper Pennies

Contributor: Connie Campbell

Ingredients

• 2 lbs carrots, scraped and sliced
• 1 large onion (cut not diced)
• 1 bell pepper (cut not diced)

Directions

1. Cook carrots until tender but not soft. Drain well. Put onion and bell pepper on top of carrots and set aside.
   

Ingredients

• Sauce
  
  • 1 can tomato sauce
  • 1/2 cup sugar
  • 1/2 cup vinegar
  • 1/2 cup cooking oil
  • 1 tsp prepared mustard
  • 1 tsp Worchestershire sauce
  • Salt and pepper to taste

Directions

1. Heat and stir. Pour over hot carrots. Stir well and refrigerate overnight. (Keeps for weeks in the refrigerator.) Serves 6-8.