Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 onion, sliced into rings
1 green bell pepper, sliced into rings
1 (10 oz.) can tomato soup
3/4 to 1 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. to 1 Tbsp. Worcestershire sauce
1 tsp. dry mustard or prepared mustard
salt and pepper to taste

Preparation

Cook carrots in water in a saucepan just until tender; drain. Layer carrots, onion rings and green pepper rings in a bowl. Combine soup, sugar, vinegar, oil, Worcestershire sauce, dry mustard, salt and pepper in a saucepan; mix well. Bring to a boil. Pour over layers. Marinate, covered, in refrigerator overnight. Yield: 12 servings.