Glancy Family Cookbook

Birdie's Copper Pennies

2-3 lb carrots, peeled, sliced, and steamed for just a few minutes (still crisp)

3/4 cup red wine vinegar

1 tsp mustard

1 tsp Worcestershire sauce

1 green pepper, chopped

1 onion, chopped

1/2 cup vegetable oil

1 can tomato soup

1 cup sugar

salt and pepper

Mix all ingredients together (except carrots) until smooth.

Pour over carrots.

Best if done early in the day. Keeps for several days.