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Copper Pennies
2 lbs. carrots
1 large green pepper
1 large onion
1 can tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp Worcestershire sauce
salt and pepper
Slice and cook carrots. Cool.
Slice green pepper and onions. Mix remaining ingredients and pour over carrots, green pepper and onion rings. Garnish with green pepper rings. Let stand overnight.
Recipe by Marilyn Morris
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