Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 can cream of tomato soup
3/4 c. apple cider vinegar
1/2 c. salad oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 chopped onion
salt and pepper to taste

Preparation

Slice carrots and boil until tender; drain.
Mix all ingredients well.
Pour over cooked carrots.
Cover.
Refrigerate overnight.
Keeps fresh for two weeks in refrigerator.