Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 medium onion, chopped
1 tsp. Worcestershire sauce
2/3 c. white vinegar
3/4 c. sugar
1/4 tsp. crushed basil
1 green pepper, chopped
10 1/2 oz. can tomato soup
1/4 tsp. crushed rosemary
1/2 c. oil
1 tsp. dry mustard

Preparation

Cook carrots until about 1/2 done, drain well.
Combine with green pepper and onion.
Mix together tomato soup, Worcestershire sauce, rosemary, vinegar, oil, sugar, dry mustard and basil.
Pour over vegetables.
Marinate 12 hours before serving.
May be served hot or cold.
Keeps well.