Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
2 bell peppers, cut in rings
1 large red onion, cut in rings
1 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
salt to taste
1 (8 oz.) can condensed tomato soup

Preparation

Slice carrots in rounds the thickness of a penny.
Cook just until tender in salted water.
Drain.
Arrange carrots, pepper and onions in layers in a bowl.
Heat vinegar and sugar with tomato soup, oil, mustard, Worcestershire sauce and salt just until sugar melts.
Pour over vegetables and marinate 1 hour, then refrigerate.
This will keep for several days in the refrigerator. The longer it marinates, the better.