Sweet and Sour Carrot Pennies Recipes

2 lbs. carrots, sliced
1 onion, sliced
1 tsp. Worcestershire sauce
3/4 cup vinegar
Salt and pepper to taste
1 green pepper, slivered
1 can tomato soup
1/4 cup sugar
1 tsp. prepared mustard
1/2 cup salad oil

1. Cook carrots in small amount of salted water until just tender. Do not overcook. Drain and cool.

2. Combine remaining ingredients to make a marinade. Stir carrots into marinade; let stand for 24 hours.

3. Will keep for at least 2 weeks.

N/A