Copper Pennies
Ingredients
2 lbs. carrots, unpeeled & washed, cut like a penny
1 medium green pepper, slivered
1 medium onion, cut in onion rings
1 can tomato soup
1 C. sugar
3/4 C. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
Cooking Instructions
Boil carrots until tender and drain; place in bowl alternating the carrots, pepper and onion rings. Beat remaining ingredients together and pour over contents. Refrigerate for 24 hours.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)