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Copper Penny Carrots

2 pounds carrots, cleaned and cut into rounds
1 can cream of tomato soup
1/3 cup vegetable oil
3/4 cup sugar
2/3 cup white vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard (yellow mustard)
some chopped green bell pepper (about 1 small pepper)
some onion chopped (about 1 medium)
salt and pepper to taste

After slicing the carrots, boil them until fork tender but do not
overcook them. Drain and cool the carrots. When cool place carrots,
green pepper and onions in a glass bowl. Make marinade of remaining
ingredients and beat or mix with an electric mixer until smooth.
Pour this over the carrot mixture. Refrigerate overnight. Pour
off the marinade before serving. Keep about 2 weeks in the
refrigerator.

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16 of 16 people found the following review helpful:
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Great Recipe....Copper Pennies, August 20, 2006 - 07:34 AM
Reviewer: Carol A Faver from Marietta, Georgia USA
This is actually a very old recipe, which I've used for years and surprising how many people have never tried it. It is one of the best side dishes and is best served cold, in my opinion.The mixture of the sweet and sour taste is lovely. It also goes well with sandwiches or picnic foods, because it compliments any type of meat. I urge anyone who is looking for something different as a holiday sidedish to try this, also. Kids and adults seem to enjoy it equally and the bright colors go well with the festive theme of Christmas and Thanksgiving! I have often used the mini-carrots, which are pre-packaged instead of the rounds. You only have to cook them a short time until they are tender,yet still crisp. Saves alot of chopping!

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