Copper Pennies - cooking recipe

Ingredients

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

Preparation

Cook carrots about 8 to 10 minutes.
Combine carrots with onion and pepper in large bowl.
Pour in remaining ingredients. Cover and marinate in refrigerator overnight.
Makes 5 cups.