Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
3 onions
1 large bell pepper
1 can tomato soup
1/2 c. vinegar
2/3 c. oil
1 Tbsp. prepared mustard
1 tsp. Worcestershire sauce
sugar, salt and pepper to taste

Preparation

Peel carrots, cover with water and cook until tender.
Drain while hot.
Layer with other vegetables.
Combine soup, vinegar, oil, mustard, Worcestershire sauce, sugar, salt and pepper.
Stir until sugar is dissolved.
Pour over layer of vegetables. Marinate overnight.
Great to keep in refrigerator for snack. Serves 10 to 12.