Copper Penny Carrots
| Yield: | 8 Servings |
| Categories: | Vegetables |
| 2 | lb | Carrots |
| Water | ||
| 1 | md | Red onion; sliced |
| 1 | pk | (10 oz) frozen peas |
| 1 | sm | Green pepper; sliced |
| 1 | cn | (10 3/4 oz) condensed tomato soup |
| 1/2 | c | Vegetable oil |
| 1 | c | Sugar |
| 3/4 | c | Cider vinegar |
| 1 | ts | Prepared mustard |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
Advertisement