Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 bell pepper, sliced
1 onion, sliced
1 can tomato soup
1/2 c. oil
3/4 c. cider vinegar
1/2 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Peel and slice carrots.
Boil 5 minutes in salted water until tender but not mushy.
Mix other ingredients and pour over warm carrots (after draining).
Stir well, then refrigerate.
Last up to one week in refrigerator.
Yields 8 servings.