VEGETABLES

CARROTS - COPPER PENNIES

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• Cook 2 lbs carrots until done but not mushy
• Drain
• Cut up small green pepper and one onion
• 1 can Tomato Soup
• 1/2 Salad Oil
• 1 c Sugar
• 1 Tbsp Mustard
• 1 Tbsp Worchestershire Sauce
• Salt and Pepper
• Mix and chill overnight