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Copper Pennies

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Recipe from Kay Greer of Ind.

3 cans sliced carrots
1 med. green pepper, chopped fine
1 lg. onion, coarsely chopped
1 can undiluted tomato soup
1 cup sugar
1/4 cup olive oil
1 tsp. Worcestershire sauce
1/2 cup white sugar
1/2 tsp. Tabasco sauce (optional-or amount to your taste)
3 Tbsp. pace hot picante sauce (optional)
Salt and pepper to taste.

Drain carrots and place in a 3 quart baking dish. Add chopped pepper and onions.  Mix rest of ingredients together. Pour over carrots and peppers and onions.  Mix well.  Bake in 350 degrees oven for 1 hour or until onion and pepper are done.  (Bake uncovered)

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