Copper Pennies (Carrots) - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
2 medium onions, sliced
1 medium green pepper in strips
1 (10 oz.) can tomato soup
1/3 c. vinegar
1/2 c. sugar
1/3 c. oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt
1/2 c. celery, chopped

Preparation

Heat vinegar, sugar and oil.
Cook carrots in salted water 8 to 10 minutes.
Combine with onions and pepper.
Stir remaining ingredients into bowl over carrots.
Marinate overnight.
Drain as needed.
Will keep several weeks.