I know this recipe has probably been around for at least 100 years but I had completely forgotten about it until I had these at a Hobo gathering a couple of months ago. My DH doesn't really like any sort of carrots so I make these when we are having a BBQ with friends over or to take to a pot-luck. They are a huge hit. So good cold in the hot summer and you can make them a day ahead and they are even better! Enjoy.
Copper Pennies
2# carrots cleaned and sliced in "coins"
1 med. onion, thinly sliced
1 green bell pepper seeded and sliced in rings
1/2 c. oil ~ ( I use 1/4 c. canola and 1/4 c. light olive oil)
1 c. sugar
3/4 c. white vinegar
1 t. yellow prepared mustard
1 t. worchestershire
1 can tomato soup
Salt & Pepper to taste
Cook carrots in salted boiling water until just fork tender not falling apart. Drain and cool. Alternate layers of cooked carrots, green pepper and sliced onion in a dish. Make marinade of remaining ingredients and mix well. Pour over carrots, green pepper and onion. Refrigerate overnight if possible. Yum! (my Publix has 1# bags of crinkle cut carrots already peeled, sliced and ready to eat so I just get 2 of those and I don't even have to peel and slice them. Just cook them - even better!)