Printable | Taste of Home

Copper Pennies

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Cook the carrots just until crisp-tender; drain. Combine all remaining

Printed from tasteofhome.com Sep 7, 2008

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Copper Pennies cont.

ingredients in a large bowl. Add carrots and stir until well mixed.
Cover and refrigerate at least 3-4 hours. Serve cold as a salad,
or warm it and use as a side dish. Store in the refrigerator for up
to 2 weeks.

Yield: 8 cups.