Title: Copper penny carrots
 Categories: Vegetable
      Yield: 12 Servings
 
      2 lb Carrots; sliced round
      1 md Onion; sliced
    1/2 c  Oil
      1 ts Prepared mustard
      1 ts Worcestershire
      1 sm Green pepper; thinly
           -sliced
      1 cn (10.75-oz) tomato soup
      1 c  Sugar
           Salt
    3/4 c  Cider vinegar
           Pepper
 
  Cook carrots in salted water until barely tender. Rinse. Arrange
  layers of carrots, green peppers and onions in bowl. Combine
  remaaining ingredients in a saucepan, bring to a boil, stirring until
  thoroughly blended. Pour marinade over carrot mixture and refrigerate
  until flavor is absorbed.
  
  MRS PAUL GARNER (ALICE)
  
  MARVELL, AR
  
  From the book , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM