Copper Pennies - cooking recipe

Ingredients

5 c. carrots, sliced
1 medium onion, sliced
1 large bell pepper, chopped
1 can tomato soup
salt/pepper to taste
1 Tbsp. Worcestershire sauce
1/3 c. vinegar
6 Tbsp. oil
1/3 c. sugar
1/4 tsp. mustard

Preparation

In a reservable container, layer carrots, bell peppers and onion rings; set aside.
Combine vinegar, oil, sugar, mustard, soup, Worcestershire sauce, salt and pepper in a large jar.
Cover container tightly and shake until blended.
Pour over vegetable. Refrigerate overnight.
Tans lightly.