Cooking Recipe Allethea Wall'S Copper Pennies (Pickled Carro

2 lb Carrots

1 Onion,medium-sized

1 Green pepper,medium

1 cn Tomato soup

1 c Sugar

3/4 c Vinegar

1 ts Worcestershire sauce

1 ts Mustard

1/2 ts Salt

1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers.

2. Combine remaining ingredients, blend well, and pour over
vegetables in a large nonmetal bowl. Cover and refrigerate several
hours before serving.

3. Drain and serve as an appetizer or as a relish.