Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
2 medium onions, sliced and separated into rings
1 medium green pepper, cut into strips
1 (10 oz.) can condensed tomato soup (undiluted)
3/4 c. white vinegar
1/2 c. sugar
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt

Preparation

Cook carrots in small amount of water for 8 to 10 minutes, until tender.
Drain well.
Combine onions, green pepper and carrots in large bowl.
Mix well.
Mix remaining ingredients in second bowl.
Pour over carrot mixture.
Marinate 24 hours in refrigerator.