Saturday, November 5, 2011

Copper Pennies

Monday morning means it's time for a Recipe Hop with Dishing It Up...this week we are posting Thanksgiving Dinner Side Dishes.

This recipe is particularly near and dear to my heart, as it was one of my mother's favorite recipes. My mom was a magnificent cook and holidays were her time to shine. I hope you enjoy this dish as much as we do!!


2 lbs frozen sliced carrots, thawed
1 can tomato soup
1 onion, sliced thin
1 green pepper, sliced into strips
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tsp dry mustard
1 tsp salt
1/2 pepper
1 tsp Worcestershire sauce

-Combine all ingredients
-Refrigerate overnight
-Stir occasionally

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