Copper Pennies (Carrots) - cooking recipe

Ingredients

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

Preparation

Cook carrots for 8 to 10 minutes in a small amount of water. Drain; add remaining ingredients.
Mix well, cover and marinate in refrigerator overnight.
Serve hot or cold.
Makes a big bowl full.
Number of servings depends on size of servings.