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Copper Pennies
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| Mom's | |
| 2 pounds | carrots, peeled and sliced |
| 1 medium | onion, thin sliced |
| 1 | green pepper, sliced |
| 1 can | tomato soup, undiluted |
| 1 cup | sugar |
| 3/4 cup | vinegar |
| 1 cup | oil |
| 1/2 tsp | salt |
| 1/2 tsp | dry mustard |
| 1/4 tsp | pepper |
Cook carrots until crisp tender.
Heat soup, sugar, oil, vinegar and spices. Beat until smooth.
Pour over carrots, green pepper and onion.
Refrigerate 24 hours before serving.
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