Title: Copper Pennies
Categories: Vegetable Canning
Yield: 24 Servings
| 2 | lb | Carrots |
| 1 | | Onion,medium-sized |
| 1 | | Green pepper,medium |
| 1 | cn | Tomato soup |
| 1 | c | Sugar |
| 3/4 | c | Vinegar |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Mustard |
| 1/2 | ts | Salt |
Scrape and slice carrots thinly; peel and chop onion; cut pepper in half,
remove seeds, and cut into thin slivers. Combine remaining ingredients,
blend well, and pour over vegetables in a large nonmetal bowl. Cover and
refrigerate several hours before serving. Drain and serve as an appetizer
or as a relish.