Copper Pennies - cooking recipe

Ingredients

2 lb. fresh carrots, sliced 1/4-inch round
2 medium onions, thinly diced and separated in rings
1 medium green pepper, cut into thin strips
1 (10 3/4 oz.) can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. cooking oil
1 tsp. Worcestershire sauce
1/2 tsp. salt

Preparation

Cook carrots 8 to 10 minutes in small amount of water.
Drain and combine with other ingredients; mix well, cover and marinate in refrigerator overnight before serving.
Serve hot or cold.
Saves 2 to 3 weeks.