Copper Pennies (Carrots)- Recipe Box #30

This is one of my FAVORITE recipe boxes...not because of the recipes, of which there aren't a ton, but because it's the box mom has, and which has been in her kitchen for as long as I can remember (and which I hope to possess some day!).

I bought this one on eBay from a seller from Elgin, Illinois on July 19th, 2010.  Here's the box:

Here's the card:

Here's the recipe, attributed to Martha Henderson:

Copper Pennies (Carrots)

2 lb. carrots

1 med. green pepper, sliced

1 med. onion

1 can tomato soup

1/2 cup salad oil

1 cup sugar or 3/4

3/4 cup vinegar

1 tsp. mustard

1 tsp. Worcestershire sauce

(1 tsp. basil)

Peel and slice carrots in rings.  Boil in salted water until fork tender.  Drain and cool.  In 2 qt. bowl alternate in layers carrots, pepper rings and onion slices.  Beat remaining items well and pour over vegetables.  

Refrigerate.  This salad should be made at least 24 hrs. before serving.  It keeps a long time.

(This "salad" may be served as a main course cold vegetable.)

Enjoy!