Copper Pennies - cooking recipe

Ingredients

2 large carrots
1 c. tomato soup
1 medium bell pepper, coarsely cut
1 small onion, sliced in rings
1 c. sugar
1/4 c. oil
3/4 c. cider vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. dry mustard
1 tsp. salt
1 tsp. pepper

Preparation

Slice and cook carrots until just soft.
Combine carrots, onions and bell pepper in large bowl.
Mix all other ingredients in blender. Pour this marinade over carrots, onions and pepper. Marinate overnight in refrigerator.
Serve cold.