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Copper Pennies
Ingredients:
2-pounds carrots, thinly sliced
1/4-cup water
1-can (10 3/4 ounces) condensed tomato soup
1/2-cup vinegar
1/4-cup vegetable oil
1/4-cup sugar
1-tsp dry mustard
1-tsp Worcestershire sauce
1-cup thinly sliced celery
1-medium onion, thinly sliced
Directions:
Cook carrots in water until tender. Drain.
In large bowl, stir together soup, vinegar, oil, sugar, mustard and Worcestershire.
Stir in carrots, celery and onion. Cover; refrigerate until serving time, at least 4 hours.
Number Of Servings: about 7 cups or 12 servings
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