Copper Pennies - cooking recipe

Ingredients

2 pkg. carrots (slim)
1 bell pepper, in rings
1 sweet onion, in rings
1 (10 oz.) can tomato soup
1 tsp. Worcestershire sauce
salt and white pepper to taste
3/4 c. wine vinegar
1/4 c. cider vinegar
1 c. sugar
2 Tbsp. mustard
1/4 c. salad oil

Preparation

Scrape carrots; slice into thin rounds.
Cook in a small amount of salted water until tender.
Drain; cool and place in kettle.
Add other ingredients; stir and heat through (do not boil).
Pour over carrots; when cool, put in refrigerator to chill.