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ANACONDA COPPER PENNIES 
2 lbs. sliced carrots

Wash, slice, cook and cool carrots.

SAUCE:

Mix: 1 onion (raw/chopped) 1 can tomato soup 1/2 c. oil 1/4 c. vinegar 1 c. sugar 1 tsp. Worcestershire sauce 1 tsp. dry mustard

Mix sauce and carrots in serving bowl. Chill. Refrigerate and serve cold. Serves 8.

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