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COPPER PENNIES
1 small green pepper 1 medium onion (purple is pretty in this) 2 lbs. carrots 1 can tomato soup 2/3 cup sugar 3/4 cup salad vinegar 1 tsp. mustard 1 tsp. Worchestershire sauce salt pepper Slice carrots and cook in salt water until just barely done (still a bit crunchy) and immediately blanch in cold water. Drain and set aside. Cut up green pepper and onion in "rings" and alternate veggies in a bowl (clear glass is pretty with this salad). Heat all other ingredients together in a sauce pan and when sugar is dissolved pour mixture over vegetables in the bowl. Refrigerate and serve cold. This can easily be made up ahead keeps well in the fridge for days. Maggie |