Copper Pennies - cooking recipe

Ingredients

2 lb. fresh carrots, sliced round 1/4 inch thick
2 medium onions, thinly sliced, separated
1 medium green pepper, cut in strips
1 can (10 3/4 oz.) tomato soup, undiluted
3/4 c. vinegar
2/3 c. sugar
1 tsp. prepared mustard
1/2 c. oil
1 tsp. Worcestershire sauce
1/2 tsp. salt

Preparation

Cook carrots 8 to 10 minutes; drain.
Add remaining ingredients; mix well, cover.
Marinate in refrigerator overnight. Keeps up to 2 weeks in refrigerator.