Hello!

This recipe was one that my Mom found several years ago, that my family has come to love.

It’s pretty on the Easter table and it’s quite tasty.

I like my carrots cooked to a firm/soft stage, not still crunchy in this recipe. I also only use 1/4 cup of oil instead of the fully 1/2 cup like the recipe calls for. It doesn’t change the taste; it just changes the calorie count.

Copper Pennies

Slice two pounds of carrots (I use the baby carrots), cook until they reach the softness you like. Drain.

Bring to a boil the following:

1 tsp dry mustard

1 cup sugar (less if you don’t like the sweet taste)

1/2 cup vinegar

1 cup tomato soup

1/2 cup oil

Pour over the cooked carrots.

Cut up; 1 green pepper, 1 onion and add to the carrot mixture and refrigerate.

Serve cold. Enjoy!