Copper Pennies(Marinated Carrots) - cooking recipe

Ingredients

2 lb. raw carrots
1 small pepper (1/2 red or 1/2 green or both)
1 small onion, chopped
1 can tomato soup, undiluted
1 tsp. Worcestershire sauce
1/2 c. cooking or salad oil
3/4 c. wine vinegar
1 c. sugar
1 tsp. prepared mustard
1/2 tsp. celery seed
salt and pepper

Preparation

Cook sliced carrots and drain.
Mix soup and other ingredients.
Pour over carrots.
Refrigerate overnight.