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Pennies From Heaven

5 c. cooked sliced carrots
1 bell pepper
1 medium onion
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. pepper

Cook carrot slices in salted water. Cut pepper and onion into rings. Add to cooked carrots. Combine tomato soup, sugar, vinegar, oil, Worcestershire sauce and pepper. Pour over vegetables. Refrigerate 12 hours. Then drain and serve.

Elaine R. Burke - Front Royal




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