Copper Pennies
Ingredients
- 2 lb. carrots
- white onion
- bell pepper
- 1 can tomato soup
- 1 t dry mustard
- ½ t black pepper - to taste
- ½ t salt - to taste
- ⅓ cup vegetable oil
Instructions
- Scrub and slice the carrots; boil in slightly salted water until just tender; drain. Finely chop one white onion and one bell pepper; add to carrots.
- Mix remaining ingredients. Add a few tablespoons of sugar to neutralize the acidity of the tomato soup, if you want, but it is not necessary. You can also use a little less oil.
- Heat the sauce and pour over the vegetables.