2 lbfresh carrots, 1/4" sliced (tip: use frozen sliced carrots)
2 mediumred onions, thinly slided and separated into rings
1 mediumgreen pepper, cut into thin strips
1 tspworchestershire sauce
1 tspprepared mustard
How to Make COPPER PENNIES
- Cook carrots in small amount of boiling water until just tender (about 8-10 minutes)
- Combine with onion and green pepper in large bowl.
- Stir together tomato soup (undiluted) and other ingredients.
Pour over vegetables in bowl.
- Cover and marinate in refrigerator several hours or overnight.
Drain, reserving marinade.
Serve In lettuce-lined bowl, if desired.
return any leftover vegetables to marinate.