Copper Dollars - cooking recipe

Ingredients

2 lb. carrots
1 large onion
1 large green pepper
1 c. sugar
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. cider or white vinegar
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
salt and black pepper to taste

Preparation

Slice carrots 1/4-inch thick.
Cook carrots in 1-inch boiling water, covered, until tender (10 to 15 minutes).
Drain and cool. Slice and separate onion into rings.
Slice green pepper into 1/4-inch wide strips.
In a large bowl, place carrots, onion and green pepper along with remaining ingredients; mix well.
Cover and refrigerate 12 hours or longer.
Keeps for several days in refrigerator.
Yield: 8 cups.