Recipe of the Week #4

Recipe of the Week for


Monday, May, 26, 1997

Wendolin's Copper Pennies
I got this recipe form my friens Wendolin Cadden. It is great for pot lucks and buffets. Recipe can be cut in half or in quarters to suit your needs.
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2 pounds of carrots, peeled and sliced thin (about 1/8 inch long)
2 medium onions, chopped
6 green onions, chopped (about 1/2 inch long)
1 green pepper, diced

*SAUCE*

1/2 cup cooking oil
1/4 teaspoon salt------or to taste
1/2 teaspoon pepper------or to taste
2 tablespoons Whorcestershire sauce
1/4 cup vinigar
2/3 cups white sugar
1 tablespoon mustard
1 can tomato soup
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Bring water to boil in a large pot, add saly and carrots, cover and let cook until almost done. Drain, add both types of onions and green pepper and set aside to cool
In a small saucepot, mix sauce ingredients and bring to a slight boil. Let simmer for 5 minutes.
In a 2 l. casserole dish, layer carrots with sauce. Marinate overnight.

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