Recipe: Copper Penny Salad
Ingredients: 5 cups carrots 1 can undiluted tomato soup 1 c. sugar 2/3 c. vinegar 1/2 c. oil 1 onion, chopped 1 tsp. worcestershire sauce 1 green pepper, chopped 1 tsp. mustard 1 tsp. salt dash of pepper To prepare: Slice carrots. Boil partially (carrots should be three-quarters or more done). Meanwhile, mix remaining ingredients…