Nancy'S Copper Pennies - cooking recipe

Ingredients

5 c. cooked sliced carrots
1 onion, thinly sliced
1 green pepper, thinly sliced
1/2 c. oil
3/4 c. sugar
3/4 c. vinegar
1 can tomato soup
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed
1 tsp. basil
1 tsp. Worcestershire sauce

Preparation

Combine the first 3 ingredients in a large bowl.
Mix remaining items for marinade.
Pour over carrot mixture. Refrigerate for at least 12 hours before serving cold.
Serves 12.