Copper Pennies - cooking recipe

Ingredients

2 lbs. fresh carrots
2 med. onions, thinly sliced and separated in rings
1 med. green pepper, cup in thin strips
1 can tomato soup
3/4 cup vinegar
2/3 cup sugar
1/2 cup oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt

Preparation

Cook carrots in boiling salted water 8-10 minutes until just tender.
Drain and slice into 1/4 inch slices.
Toss with onion and green pepper in a large bowl.
Stir together remaining ingredients and pour over vegetables.
Cover and marinate in refrigerator overnight.
Keeps several days in refrigerator.